These poppers are fun to eat – especially if you can stand the heat! If you like them really hot, use the red jalapenos or even habaneros … but watch out, they can really set your mouth aflame!
These are easy to make and can be made up to a day ahead so they can be ready to nibble on during the game or, pop them in near the start of the 2nd quarter and they’ll be ready at half time!
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Bacon Wrapped Jalapeno Poppers
- 14-16 Fresh jalapeno peppers (all about the same size)
- 1 8 oz. brick cream cheese
- 1 cup Mexican style 4 cheese blend
- 1 tsp. ground cumin
- 1/2 – 1 tsp. chili powder (or to taste)
- 1 lb. bacon slices, cut in half crosswise
Preheat oven to 425. Place a baking rack or broiling rack on large baking pan (so bacon grease can drain as it cooks).
Cut jalapenos in half lengthwise, removing seeds and membranes and discarding them. Set aside. (Remember to wear disposable kitchen gloves and to wash your hands with soapy water to remove any possible remnants of the chilies getting on your skin!)
In a medium bowl, combine cream cheese, Mexican style shredded cheese, cumin and chili powder and mix well. Divide among chili halves. Wrap each stuffed chili half with a half strip of bacon and set on rack. Bake for 25 – 30 minutes or until bacon is crisp.
Poppers can be made a day ahead and wrapped in plastic wrap and refrigerated. They may take a few minutes longer to bake unless you remove them and allow them to come to room temperature before baking.