Ingredients
- 12 jalapenos
- 12 slices streaky bacon
- 200 grams cream cheese
- 1 cup cheese, finely grated
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare the jalapenos. Slice off the top of each jalapeno and use the handle of a spoon to remove the seeds and membranes from inside.
- Combine the cream cheese with the grated cheese, paprika, onion powder, garlic powder, salt and pepper. Mix until well combined.
- Use a piping bag or spoon to fill each jalapeno with cream cheese mixture. Be careful not to overfill the jalapenos.
- Wrap a slice of bacon around each jalapeno and secure in place with a toothpick.
- Bake on a tray in the oven at 120 °C for 90 minutes. Serve hot.
The first time I ever tried a jalapeno popper was down at my local hardware store. At the time they were sampling them as part of a demonstration for the latest smokers they were trying to sell. All I can say from the experience is that it was love at first bite. From the hardware store I went straight to the local green grocers and picked up a tray of jalapenos so I could have a go at making my own poppers at home.
The biggest bit of advice when making these poppers is to make plenty. You can guarantee these bad boys aren’t going to last for long. Especially if you’re serving them up at a party.
Preparing the Jalapenos
There are two different ways you can prepare the jalapenos. The simplest method is to slice off the top of each jalapeno and then use the back of a small spoon to scrap out the seeds and membrane.
If you have more time and patience available, then instead of slicing off the top, use a small sharp knife to carve a T into the Jalapeno. Start with a long slit down the side and follow this up with a small slit perpendicular at the top. Open up the flaps and use a spoon to remove the seeds and membrane. This method, while taking longer to prepare, will leave you with poppers that look more spectacular.
Stuffing the Jalapenos
Start with cream cheese at room temperature, it is easier to work with. Add the cream cheese to a bowl and mix in some paprika, garlic powder, onion powder, salt and pepper. Finish the cream cheese mixture by stirring through some grated cheddar cheese.
Use either a spoon or a piping bag to fill each jalapeno. Ensure as you fill the jalapenos not to overfill them. The cream cheese tends to expand a bit during the cooking process and will start to ooze out if overfilled.
Take each popper and roll them in a piece of bacon. You want pieces of bacon that aren’t too wide such as streaky bacon. Also look for bacon that is relatively thin, thicker bacon doesn’t tend to crisp up as much. Try to roll up the bacon in such a way that it encases the entire jalapeno. Once wrapped, use a toothpick to secure the bacon in place.
Finishing the Poppers
The best method to cook the poppers would be low and slow in an outdoor smoker. If you’re the average household consumer like me then you probably don’t own a smoker. If this is the case, you can either use your barbeque or throw them in your oven. An air fryer would also work to cook these too.
You want to cook these poppers low and slow. I like to go 120 °C for approximately 90 minutes. If you prefer your bacon a bit crispier try turning the heat up to 150 °C for the last 15 minutes.
Remove the toothpicks holding in the bacon and serve the jalapeno poppers hot.
Tips for Making Jalapeno Popper
- Remove the seeds and membrane inside each jalapeno to reduce the spice level.
- For a variation to the filling – try mixing the cream cheese with a couple of tablespoons of sweet chilli jam. Other filling options could include pulled brisket or different variety of cheeses such as goats cheese
- Try serving them with a dip. Ranch would be a good option. A dip can be a good way to help cut the heat from the jalapenos.
- The poppers can be made in advanced and frozen. I would freeze them without the bacon
