Jalapeno peppers are so easy to grow and one plant can produce peppers all summer long. I always freeze them when I have an abundance. You just take an empty plastic Ziploc bag and throw them in whenever you pick them and then pop the bag into the freezer. You can add peppers to this bag all summer long and use them as you please.
This recipe will make one dozen jalapeno poppers.
6 whole jalapenos
1 cup of shredded cheddar cheese
1 packet of cream cheese
black pepper to taste
2 slices of cooked crispy bacon
Before you get started, preheat the over to 350 degrees and line a baking sheet with parchment paper or aluminum foil.
You might want to use latex gloves to clean the peppers. The oil from the skin will stay on your hands long after you’re finished preparing them, even if you wash your hands with soap and water. I’ll share what I do to get rid of the heat left behind on my hands in the recipe instructions. It works like a charm.
Line a microwave safe plate with two paper towels and place your bacon on top. Cover the bacon with another paper towel. Pop this into your microwave for about 4 minutes, or until your bacon is really crisped up. Let the plate sit on the counter top to cool off while you clean the jalapenos.
Halve the peppers and remove the seeds and the white veins. If you’re concerned they might be too hot even with the seeds removed, you can soak the cleaned pepper halves in a bowl of milk overnight. The lactic acid will remove a lot of the heat. I leave the stem tops on.
Combine the rest of the ingredients, cheddar, black pepper, cream cheese and the cooled bacon in a bowl and mix them together well.
With a teaspoon, stuff the cheese mixture into each pepper half and place on the baking sheet. Don’t be shy! Load them up! Once all of them are prepared, bake in the oven for about 30 minutes, or until the cheese is bubbly and browned on the edges.
Use the paper towels from the bacon to rub both of your hands vigorously. The fat from the bacon will remove all of the jalapeno oil from your hands. Wash with soap and water, rinse and pat dry. Just to make sure you got them thoroughly free from heat, taste your fingertips. If you can still taste the pepper, repeat the process again.
I hope you enjoy these jalapeno poppers! Ole!!