Sunday, October 27, 2013

3 Cheese Jalapeno Poppers

This is one of our family's Sunday night Football treats. They also work great to take to parties, or have for special occasions. You can make them as spicy or mild as you like.
Hope you enjoy!!!
5-6 medium sized jalapenos cut in half lengthwise
1 8oz package of cream cheese softened almost to room temperature (whole fat cream cheese keeps the best texture) 
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon chili powder
a pinch of cayenne pepper (omit this if you want them less spicy)
1/2 cup of bread crumbs to roll the poppers in (I love to use Italian)
NOTE: This recipe can easily be made Gluten Free by switching the bread crumbs out for Japanese Panko bread crumbs which add great texture and are gluten free
 6 bacon strips (I use the canned Hormel canned bacon bits I think they work great and it saves me the work and time of cooking the bacon)
1 cup sharp cheddar cheese
1 cup Monterey jack cheese
Mix together the cream cheese, bacon, cheddar and Monterey cheeses, garlic and chili powder, salt and cayenne pepper.
Slice your jalapenos in half. Gut the seeds with a small spoon or ice cream scoop. Add a spoonful of the filling to the pepper and press it down with your fingers.
Pour a 1/2 cup of your bread crumbs into a pie pan, and roll the tops of the peppers in the bread crumbs so that the stuffing is covered.
Place into a preheated oven of 300 degrees and cook for 20 minutes for spicy, 30 minutes for medium, and 40 minutes for mild.
Since I really like spicy bites but prefer my peppers to cook a little longer, I make them more spicy by adding more cayenne. You can mess with it and taste the filling before you cook them to decide.
Be careful any time you work with hot peppers to WASH YOUR HANDS and do not touch your eyes or other areas until your hands have been cleaned. You could be in some serious pain!


Happy Sunday!
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