Bacon-wrapped jalapeno poppers are my husband’s favorite. That used to make me very sad since I didn’t know how to make them. See, I have a bit of a jealous streak in the kitchen. I become a bit irrational when other women make food that my husband loves. I don’t have a lot going for me. I can’t have my husband thinking about what’s going on in someone else’s kitchen.
It’s probably not normal to get so competitive over vegetables. I just can’t help it.
That’s why I had to learn to make bacon-wrapped jalapeno poppers. It’s vital to the success of my marriage.
I learned this recipe from the same person who introduced us to breakfast pizza. They’re extremely simple to make and perfect for a party. Don’t tell my husband, though. He doesn’t like to share.
Not being a vegetable eater, I confess I’ve never actually eaten these. Perhaps we should get a word from the expert.
“Amazeballs! They’re creamy with a little heat. They’re the perfect finger food because they don’t fall apart while eating them, and they’re easy to bite through. I can’t stop eating them!”
He’s not kidding. He ate them all in about three hours then was sad that they were all gone. Also, he’s not terribly articulate while playing video games. I should have known.
Make bacon-wrapped jalapeno poppers. People will love you for it.
- 8 oz cream cheese, room temp
- 1 packet ranch dressing mix
- 1/2 cup shredded pepper jack cheese
- 6-8 jalapenos (the jalapenos I bought were big, but I still had a little cream cheese left over)
- 6-8 slices of bacon
- 12-16 toothpicks
- Preheat oven to 375.
- Combine cream cheese, ranch dressing mix, and cheese in a mixing bowl. I used my stand mixer because I'm lazy, but you could mix it by hand.
- Cut the stem off of your jalepenos then slice them in half lengthwise. Remove the ribs and seeds. I use a spoon to scrape out the insides. Just make sure you wash your hands a lot. Arrange jalapeno halves on a foil lined baking sheet.
- Cut your bacon slices in half.
- Fill the cavity in each jalapeno half with the cream cheese mixture, then wrap a half piece of bacon around it and secure with a toothpick.
- Bake for 30 minutes or until your bacon has reached desired crispness.
- If you want them to be less greasy when you serve them, place them on a wire rack over foil to cool.
- These are good hot or at room temperature.
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These look and sound delicious – your husband is lucky!!
Mahalo!