(My camera has apparently bit the dust, so until I can get a new one, there won’t be any new photos. Sorry 😦 )
I first made a version of these bacon wrapped jalapeno poppers after seeing them in a cookbook. It looked yummy and since I am a spicy food lover, I knew these were going to be good, I just didn’t realize how GOOD! I have tweaked the recipe a bit from when I first started, but the best thing about this recipe is that you can customize it to your own tastes or what you have on hand in your fridge. I like the pineapple in the cream cheese, but you may want to skip it, and that’s perfectly fine! Just try it, seriously. Everytime I take these to a cookout or potluck, they are gone so fast I’m lucky if I even get one. I’m going to give you a basic run down of how I do it, but like I said, you can pretty much take it from there. I think one of the best things about this appetizer is that since you are baking them, some of the heat comes out, so people who don’t normally like really hot things can enjoy them, too. Sure, some of them will still be hot, but it all depends on the jalapenos you use.
Bacon Wrapped Jalapeno Poppers
1 block (8 oz) cream cheese, softened
1 small can of crushed pineapple, drained
Garlic (salt, minced, powder, whatever you have), to taste
3 green onions, diced
seasoning salt, to taste
1 lb uncooked bacon (don’t get the thick kind for this, you want it to be thin enough to cook all the way through)
Apricot jelly (or peach, grape, apple or strawberry jelly)
Preheat oven to 250 degrees.
Take jalapenos and cut in half lengthwise. Scrape out membrane and all the seeds, but leave the stem on so that your filling won’t run out the top. You might need to rinse them when you are done to get all the extra seeds off. Set aside.
In the bowl of your mixer, add softened cream cheese, drained pineapple, garlic, diced onions, and seasoning salt. Mix on low until completely combined. Set aside.
Take your pound of bacon and cut the whole pound into thirds lengthwise. I—I—I like that.
Ok, to assemble your poppers, take a jalapeno half, spoon some cream cheese filling into it. You want it to be full, but not so full that it is all just going to run out as it cooks. Just mound it a little :-). Take a slice of bacon and wrap it around the jalapeno, making sure to cover the cream cheese as much as you can. You can either use a toothpick to secure the bacon, or just wrap it so that the bacon ends are under the jalapenos. Place on a wax paper lined cookie sheet (just trust me on that one…you’ll thank me when it’s time to do the dishes!), close, but not touching each other. Repeat until you have used all of your poppers. Place in oven and bake for 30 minutes or so.
In a small bowl, combine a few spoonfuls of your jam with enough BBQ sauce to make it the consistency of thick syrup. Take your poppers out of the oven. Using a pastry brush, brush some of the jam mixture on each of the poppers and return it to the oven for another 30-45 minutes, or until the bacon is crispy and cooked all the way through.
Remove from the oven and let sit for 5 minutes, because if you don’t and try to eat one right out of the oven, you will think you have bit down into a lava filled jalapeno and your tongue will be so burned you will want to cry. Just an fyi, there. Plate them up and serve!!
What’s your go to appetizer for a BBQ or picnic?