If you love food with just a hint of spice and a great combination of flavors and textures, then you will love these jalapeno poppers. These little bites are truly addictive but make such a wonderful appetizer for any party or cookout. You can cook them on the grill or in the oven depending on your situation. No need to worry about these being too hot – removing the seeds is what removes the heat.
This is just one of the recipes from Tablespoon.com, a food website that I’ve written a few articles for. You can see my latest article on how to set a modern tabletop step-by-step. For now though, make sure you bookmark this recipe and check out all the others on the Tablespoon site as well!
- 6 Jalapenos, seeds and stems removed
- 3 Ounces Cream Cheese
- 1 Teaspoon Chili powder
- 1 Tablespoon Honey
- 6 Strips Bacon (I like using the Center Cut bacon for these)
- 6 Toothpicks soaked in water
Soak toothpicks in warm water for at least 30 minute,s and cut off jalapeno stems and split the peppers down the center. Scrape out all the seeds.
In a small bowl, mix together cream cheese, chili powder and honey until well combined. Spoon cream cheese mixture into both halves of each jalapeno.
Stick jalapeno back together again and wrap each jalapeno with a whole strip of bacon. Be sure to cover the top of the jalapeno so the cream cheese doesn’t all come out.
Use a wet toothpick to secure the bacon and hold everything together. Grill poppers on medium heat until the bacon is crispy and pepper is cooked, about 20 minutes, and turn occasionally.
Some of the cheese will drip out while cooking. Let cool 5 minutes before serving or the melted cheese can burn your mouth.