Description
Jalapeno poppers are always a hit, but wrap them in bacon and fahgettaboudit.
Ingredients
- 10 whole Jalapeno Peppers
- 8 ounces, weight Cream Cheese, Room Temperature
- 4 ounces, weight Shredded Cheddar Cheese
- ¼ teaspoons Garlic Powder
- 10 slices Bacon, Regular Thickness
Preparation
Preheat oven to 400ºF with the rack in the upper middle position. Place an oven-safe cooling rack into a rimmed sheet pan. Protect hands and eyes with disposable food-safe gloves and goggles.
Wash jalapeno peppers and cut in half lengthwise. Use a spoon or melon scoop to carefully remove seeds and membranes from each jalapeno half (protective goggles are very important—eyeglasses or even sunglasses will work if you don’t have goggles). In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, cheddar cheese, and garlic powder. Fill each jalapeno half with the cheese mixture. Wrap each jalapeno half with a slice of bacon and place onto the cooling rack.
Bake in the oven for approximately 20 minutes or until the bacon is cooked the way you like it. Remove poppers from oven and allow to cool for 10 minutes before transferring them to a serving platter. Be sure to have plenty of napkins on hand.
