Bacon Wrapped Stuffed Jalapeno Poppers
Try this Bacon Wrapped Stuffed Jalapeno Poppers recipe, or contribute your own.
Try this Bacon Wrapped Stuffed Jalapeno Poppers recipe, or contribute your own.
- Carbohydrate 0.846589151745538 g
- Cholesterol 27.2297668488889 mg
- Fat 11.8834340932239 g
- Fiber 0 g
- Protein 3.28416743103556 g
- Saturated Fat 5.30314444286756 g
- Serving Size 1 1 popper (33g)
- Sodium 202.204208575848 mg
- Sugar 0.846589151745538 g
- Trans Fat 1.42291230005994 g
- Calories 123 calories
Step-by-step
- Cut the jalapenos in half and remove all of the seeds.
- Combine the cream cheese, salsa verde and shredded cheddar in a small bowl. Once combined, add to a pastry bag or a sturdy 1 quart ziplock bag and cut off one corner so you can squeeze the cheese out of the hole and into the peppers. Fill the peppers with cheese mixture.
- Meanwhile, cook the bacon in the microwave or saute pan for a few minutes until it's starting to brown a little but is still soft and pliable.
- Cool and then wrap each jalapeno half in one piece of bacon. Secure with a toothpick. Place on a foil lined cookie sheet (with sides) and bake in a preheated 375 degree oven for 15 minutes.
- Set the oven to broil and cook for 2-3 minutes, watching carefully to make sure they don't burn! This gives the peppers a nice roasty flavor and ensures that your bacon will be crisp.
- Remove the jalapeno poppers from the oven and cool slightly before eating. Super low carb and soooo delicious!!!!
Par-cooking the bacon in a skillet or microwave until it reaches a pliable, semi-soft state guarantees it will stretch around the stuffed peppers without snapping. Securing each strip with a wooden toothpick holds the meat tightly against the curve of the vegetable as the fats render out in the oven. Baking at 375 degrees Fahrenheit for 15 minutes warms the interior dairy through without boiling it out of the peppers. Finishing the batch under a broiler for two to three minutes caramelizes the exterior pork sugars while imparting a roasted char to the green skins below.
Fresh jalapenos provide a firm, crisp crunch that holds up well against the dense pork fat, whereas pickled variants introduce excess moisture that softens the casing prematurely. Selecting peppers of uniform length ensures they finish rendering at identical rates on the foil-lined baking sheet. Foil lining reduces cleanup time by catching dripping animal fats, which otherwise polymerize onto metal sheet pans and require aggressive scrubbing to remove. Allowing the finished poppers to rest for five minutes solidifies the interior dairy enough to prevent scalding upon consumption.
Extra stuffed poppers store safely in an airtight glass container in the refrigerator for up to three days without losing structural integrity. Reheating these leftovers in a toaster oven at 350 degrees Fahrenheit for eight minutes restores the bacon crispness far better than a microwave ever could. Leftover salsa verde blended into remaining cream cheese creates an instant dip for raw vegetables or tortilla chips. Incorporating leftover cooked bacon crumbles into morning scrambled eggs prevents food waste while adding smoky depth to secondary meals.
