From Market to Plate: Jalapeño Poppers
We realize that so many of you don't need a recipe for Jalapeño Poppers. You already have your favorite method for this popular tailgating snack, and WE WANT TO HEAR ABOUT IT.
Do you stuff them with sausage, drizzle with hot sauce or Jalapeño Honey? Wrap them with bacon? Bake or grill?
This basic recipe includes a tip to blanch the cleaned peppers to reduce the heat just a bit. Don't forget, our BAFM vendors have grown a wide variety of jalapeños with varying heat levels making it so easy for everyone to enjoy Jalapeño Poppers.
25-30 jalapeno peppers
1 8-ounce package cream cheese, softened
3 cups shredded cheddar cheese (Sharper cheese has more flavor, but a Monterey Jack blend also is nice.)
2 teaspoons Worcestershire sauce
1 clove garlic, grated with a Microplane
6 slices of bacon, cooked crisply and chopped
Preheat oven to 400F.
Slice jalapeno peppers in half and remove seeds. (Unless you never touch your face/eyes/nose and have fingers of steel, kitchen gloves are recommended for this step.)
Meanwhile, bring a large pot of water to a boil. Blanch peppers in boiling water for 2-3 minutes. Drain, rinse with cool water to stop cooking, and pat dry with paper toweling.
(Blanching can be skipped if you like the heat, but when enjoying a lot of poppers, many people prefer this step that removes a bit of the spicy bite.)
Combine cream cheese, shredded cheese, Worcestershire sauce, and garlic until well blended. Fill each pepper half with a teaspoon of cheese mixture. Don't be tempted to overfill too much, the filling will run out when heated in the oven. Arrange filled peppers on a baking sheet lined with parchment paper or foil (for ease in clean up). Sprinkle chopped bacon on top of each popper.
Bake for 5 minutes until cheese is melted.
Serves 25ish...2 pepper halves per person...as if anyone only eats 2!