"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, July 9, 2016

Bacon Wrapped Cheesy Poppers

I found this recipe on Sally's Baking Addiction  The only change, I used Colby Jack Cheese and I added a generous teaspoon of Worcestershire Sauce to the cheese mix.  We also use our gas grill instead of the oven to bake.  Added some hickory smoke for a little more flavor.    These guys are just spicy enough to get your attention.

12 fresh jalapeño peppers
1  8 ounces cream cheese, softened to room temperature
1 cup shredded cheddar cheese (I used Colby Jack Cheese)
2 1 clove garlic, chopped
1/2 teaspoon smoked paprika
***1 teaspoon Worcestershire Sauce
12 slices bacon, cut in half
24 toothpicks soaked in water

Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.

Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeño halves.

Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.

Make ahead tip: jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Additional Notes:

Instead of jalapeño peppers, try using those mini sweet peppers often sold in the produce section. Those a great option if you don't like super spicy.

Mexican style or pepper jack shredded cheese is also tasty.

Adapted from Philadelphia Cream Cheese

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