If you find
yourself with an abundant harvest of Jalapenos, this is a recipe we use for an
appetizer or main dish.
1. Wash and
core peppers. Remove seeds.
2. Spread
cream cheese inside pepper.
3. Wrap in
bacon.
4. Place on
cookie sheet and cook for 45 minutes at 400 F or until bacon is done.
Update 3/15/2015: A video of this recipe is available here.
At the end of Summer 2014, we had more jalapenos than we could eat. I prepared the poppers for freezing by keeping the vegetable whole. I sliced a lengthwise cut shaped like an "L." Through this opening I removed the seeds and added cream cheese. Then I closed the flap with a toothpick run through the jalapeno. I froze them first on a cookie sheet and them moved them to a freezer bag.
Today I cooked the jalapenos from frozen after wrapping a half slice of bacon around using the toothpick as an anchor. Cooking as instructed above, they were delicious.
Update 3/15/2015: A video of this recipe is available here.
At the end of Summer 2014, we had more jalapenos than we could eat. I prepared the poppers for freezing by keeping the vegetable whole. I sliced a lengthwise cut shaped like an "L." Through this opening I removed the seeds and added cream cheese. Then I closed the flap with a toothpick run through the jalapeno. I froze them first on a cookie sheet and them moved them to a freezer bag.
Today I cooked the jalapenos from frozen after wrapping a half slice of bacon around using the toothpick as an anchor. Cooking as instructed above, they were delicious.
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| Frozen Jalapeno Poppers |
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| Bacon Wrapped Frozen Poppers |
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| Cooked Jalapeno Poppers |
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