April 9, 2013

Bacon-Wrapped Jalapeno Poppers

I've always loved jalapeno poppers. I've been seeing more posts on simply cutting them in half, which is brilliant. It is too hard to try and slit, remove seeds, and stuff. And then too, your first bite bursts it open and cheese oozes out all over. So this is now my "keeper" of an appetizer recipe!

Lonely, bacon-wrapped jalapeno popper

I saved out two for a picture, but Monte ate one. I made two batches in the past week. We were invited to new neighbors for grilled hamburgers and I brought the appetizer. Then Sunday, Dawson with some of his wife, Sarah's, family and neighbors, came to do Ukrainian eggs and a meal (see my post on Ukrainian egg dyeing tutorial). Dawson pulled the stored box of dyes from the garage, set it up and cleaned it up - thank you Dawson!

I made a meal of roasted brined chickens over a bed of roasting veggies, salad with homemade salad dressings (one a dairy kefir caesar I love, and need to post about), and homemade bread. But I did the jalapeno popper appetizer first while prepping the chickens and veggies.

Bacon-Wrapped Jalapeno Poppers

About a dozen jalapenos - stem, cut in half, and de-seed (wear gloves!)
8 oz of cream cheese, room temp
1 cup shredded cheddar cheese
1# bacon - cut in half

Fill each pepper half by pressing in the cream cheese and then press on the grated cheese. Wrap each with bacon half, stretching it to wrap around once or twice, ends to the back, and set on baking pan to bake at 450 degrees till bacon is done - about 15-25 minutes. Serve.

I usually buy everything organic or pastured. Our Costco carries the Kerry Gold Irish Cheddar Cheese (as too, their butter) which is pastured - and I stock up on them! I also get bacon without the nitrates, hormones and antibiotics as well.

Shared with: Simple Lives Thursday, Homestead Barn Hop, Granny's Vitals, Food Renegade, Tasty Traditions, Clever Chicks Blog Hop, Traditional Tuesday
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