I watched a show last week that made Jalapeno Poppers on the grill. I have been dreaming about them ever since. My family loves jalapenos! We go through a very large jar several times a year. We eat them on everything...eggs, salads, pizza, sandwiches, etc...You name it and it only gets better once you add a jalapeno. LOL
I bought all of the stuff and was ready to make the traditional style of popper. You know the one, cheese in the middle and bacon wrapped around the outside, then grilled to perfection.
All plans sometimes must be rethought and some take on a world of their own. This is what happened with my popper recipe. When you can't do plan A you must switch to plan B. There was no way that these were not going to be in my tummy last night..NO WAY!
I wanted to grill them on the BBQ but we were out of gas. OK then, I will have to bake. I was worried about the baking. WHY? Because I am the pickiest person about how my bacon must be cooked. I don't like burnt bacon, can stand ultra crispy bacon and I won't eat the bacon if it's wilted or raw looking (as a whole piece). I know, I am picky and spicy and some days it's hard to live with myself...LOL
How in the world was I going to achieve this perfect bacon experience in the oven? I decided to precook the bacon, cut the jalapeno's in half and embellish the cheese with MORE cheese variety...this was starting to shape up to be an amazing POPPER experience.
FYI: I like my bacon medium crispy with the ends cooked slightly...the edges crispy and the middle soft. YES, it's true...I never eat bacon outside of my home! Picky, Picky, Picky!
My family was so excited for dinner last night. They absolutely loved the poppers and I think I will be making these again at the end of the week. I love taking something that is "expected" and turning it into something that is "WOW". I used the left over cheese filling as a dip and served it with apples and bell pepper. I thought that some of my kids would not like the hot jalapeno...I was wrong, so I did the only thing I could do and ATE the whole ramekin of dip! LOL If I could get it through a straw I would have used one to eat it faster...it was that tasty good! ENJOY
Recipe: Jalapeno Poppers
9-10 jalapeno peppers, 2-3 inches in size
1/2 cup of grilled pineapple, minced
1/2 cup of green onion, sliced
8 oz. cream cheese, softened
1 cup of bacon, cooked to your liking
1 cup of pepper jack cheese, shredded
1/2 cup of asiago cheese, shredded
dash of salt and pepper
Preheat your baking stone and oven to 425 degrees.
Cut your bacon into little pieces and cook. Grill your pineapple or saute it in a pan and mince. Grate your cheese (s) and prepare your jalapenos.
To prepare jalapenos be very careful. These are hot and the oil will go into your hands and while cleaning out the seeds it is possible to flick some of that into your eye..trust me, it is possible..LOL
Cut the jalapenos in half and clean out the seeds. Wash and pat dry. Set aside.
Prepare the filling by combining all of the ingredients and mix well. The great thing about this filling is that you can add anything you want to make it your own. Get crazy, live on the wild side.
I lined up my poppers on my counter. I filled a large gallon bag with the filling and snipped a corner. This is the easiest way to fill these puppies or poppers. LOL
Because I did not have the grill to cook them on (this time) I used my baking stone. I preheated the stone so that it was piping hot and gently laid my poppers close to each other. I could hear the sizzle and smell their hotness immediately. OH SO GOOD!
Bake the poppers for 15-20 minutes. You want the jalapeno to be soft (not mushy) and the topping to be browned.
We served ours with rice. It is a nice compliment to the jalapeno, especially if you get a really hot one!