I don’t know how I haven’t posted this one before. Maybe I just haven’t made them in the months I have been posting recipes? That could be possible. Anyway, Fourth of July I went to a BBQ at my back neighbors. They do this BBQ potluck and fireworks thing every year. Anyway, this year my neighbor asked me to bring baked beans. Ok, I made those, and I threw together a fruit salad, yes, that fruit salad on the recipe list.
But then at dinner, I almost got lynched. Where were the poppers? How dare I come without poppers?
Oh mi. So I made them that weekend.
Grab some jalapeños. As many as you like. I usually make a huge batch because once I am prepping this mess, I might as well fill the pan.
If you have sensitive skin, use gloves.
Cut the stem end off, slice them in half, scrape out the seeds. Now I usually cut the jalapeño down to bite size but you can leave them as large as you like.
Fill the available space with cream cheese. Use good cream cheese. Not chemically laced Philly.
Wrap the pepper in bacon. I like to cut a strip of bacon in half the long way so that I can wrap it many times, thinly with little over lap.
Fill your rimmed cookie sheet. Bake at 250 for 3 to 4 hours. You want the bacon fully crisped and the pepper wrinkled into softness. I know 3-4 hours is a wide range but size of pepper and thickness of bacon will really effect cooking time. You’ll want to pull them out of the pan of bacon grease pretty quick after taking them out of the oven.
So I was pretty lax in numbers here. It depends so much on the size of the pepper. But let’s say 10 whole large peppers will take 12 oz cream cheese and a pound of bacon, give or take a little.