Baked Bacon Jalapeño Poppers Recipe


Nutrition

Cal/Serving: 190
Daily Value: 10%
Servings: 10

Low-Carb
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat15g24%
Saturated8g38%
Carbs9g3%
Fiber2g10%
Sugars5g0%
Protein6g11%
Cholesterol40mg13%
Sodium216mg9%
Calcium88mg9%
Magnesium21mg5%
Potassium331mg9%
Iron1mg4%
Zinc1mg4%
Vitamin A967IU19%
Vitamin C99mg165%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg6%
Niacin (B3)1mg6%
Vitamin B60mg16%
Folic Acid (B9)21µg5%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K12µg15%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Baked Bacon Jalapeno Poppers
Maryse Chevriere

To be honest, this Recipe SWAT Team installment was an experiment gone awry — the poppers turned out great but unfortunately I'm still in pain.

Word to the wise: Unless you have the thick skin of reptile, get some kitchen gloves for this recipe! After cleaning a bunch of raw hot peppers, don't touch your face or try to take your contacts out. I thought I'd be fine just washing my hands continuously but capsaicin can sink in fast.

And once it does, none of the home remedies seem to work: butter, yogurt, antacids, lemon juice, hand santizer or tomato juice. Just good, old ibuprofen to take the pain away. (Though I hear alcohol works too.)

At the grocery store, you never really know how hot the jalapeños are going to be because of the variation in the climates they are grown in — the drier the climate, the hotter the chile. It's hard to tell within one type of pepper by looking at it, but generally the smaller the chile, the hotter it is.

Some people say that a pointy end means it's hotter; that the thinner the walls of the pepper, the hotter it is; or the more seeds it has, the hotter it is. Who knows? You may bite into it and then — pop! — that jalapeño is hot.

Click here to see Recipe SWAT Team: Snacks

3.47826
Ratings46

INGREDIENTS

  • 10 jalapeño peppers
  • 1 cup of onions, diced
  • 1 cup of tomatoes, diced
  • 4 cooked bacon strips, crumbled (plus 1 tablespoon of bacon grease)
  • One 8-ounce package of cream cheese
  • ¼ cup cilantro, chopped
  • ½ cup shredded Cheddar or Jack

DIRECTIONS

Slice the jalapeños lengthwise and scrape out the seeds (this is when you need your gloves). Arrange the halves skin side up on a baking sheet and put them under the broiler until the skins blacken and bubble, about 5-8 minutes. Put them in a covered bowl or Tupperware container so the steam can loosen the skin.

Then sauté the onions and tomatoes in the leftover bacon grease. In a bowl, mix the softened cream cheese with the onion, tomatoes, bacon and cilantro.

Preheat oven to 350 degrees. Gently remove the skin from the jalapeños (try to keep the stem intact). Place them back on the baking sheet. Fill each half with the cream cheese mixture. Sprinkle the shredded cheese on each. Bake for another 10 or so minutes until the cheese on top is melted (and browned in spots, as I prefer).

Recipe Details

Makes: 20 poppers

 

Servings: 10

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5 Comments

randywilliams74's picture

I would try ginger instead of pepper although I'm not sure yet how it will work with this recipe, never tried it yet but I'll give it a try asap now. Maybe even with Foreman grill as said above here by copywriting someone.

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Hi great recipe, i'll try it asap, thanks a lot!:)
A suggestion on my part: try using caribe pepper (or yellow pepper) it's way less hot than jalapeño and it tastes grat with chesse and bacon, although i dont know how it would work for this particular recipe but i think it might be good.. i'm going to try them both:D
Gecy (mx) ... Cheers:)

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PS.- try "great" for "grat" and "cheese" for "chesse"... oh! my writing :S any way:P

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Living in Texas for a while, the locals taught me that cream kills capsaicin. And it totally works. I ate one of those OMG hot jalapenos one time and thought I was going to die for minutes. My roommate at the time looked over and told me to go to the fridge and take a swig of heavy cream. Instant cure. That's one reason that ice cream is so popular after spicy food eating contests.

Never tried it on an eye or nose, though. But then again I typically make dozens of stuffed jalapenos at a time, so I wear gloves. :)

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No need to peel the peppers. Halve and fill with their mixture or just cream cheese. Wrap with store bought precooked bacon. Secure with toothpicks Grill over medium, watching so bacon doesn't burn. George Foreman grill works, too

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