Jalapeño poppers are so yummy, they are spicy, creamy and salty, all in one. It's the perfect snack for Super Bowl or just for a spicy side for your weekday dinner. If you don't like spicy food, you can make poppers with small sweet peppers like the ones I use in my oven-roasted potatoes.
My version calls for bacon, natures best spice.
Makes 8 poppers
- 4 jalapeños
- 3 tablespoons cream cheese
- 4 small mozzarella balls
- 2 scallions
- 4-8 slices of bacon (you only need one slice on each - but I went a little overboard)
preheat the oven to 375℉.
Mix the cream cheese with the chopped scallions.
Cut jalapenos in half, length-wise. Remove the seeds with a spoon. If you like spicy foods, leave some of the white membrane which is where the spiciness comes from.
Fill each jalapeno half with cream cheese, top of with some mozzarella and wrap jalapeno with bacon (½ slice). Secure the bacon by sticking a wooden toothpick through the jalapeño.
Bake poppers on a rack with a pan underneath for 25-30 minutes. If, after the 25 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. Serve immediately.