Writing a recipe for Bacon Wrapped Jalapeño Poppers is stating the obvious – such a favorite here in Texas! Sometimes I get so caught up in making my recipes interesting and unique that I forget to post the everyday recipes. Sorry poppers, I took you for granted.
Over the last few years, I have noticed how the jalapeños sold in the produce aisle have gotten progresively larger. Shoppers seek out the larger peppers specifically to make jalapeño poppers. As a Texan, I give this trend a thumbs up.
This recipe for making jalapeño poppers uses the broiler in your home oven, but you can just as easily roast the poppers on your barbecue grill. Because the poppers are grilled with a soft cream cheese filling, it is best if they are cooked vertically, so the cheese doesn’t spill out. There are some special roasting racks available for outdoor barbecue pits which are immensely helpful.
I rigged up a version of a jalapeño roasting rack for the oven which works well. Metal skewers are better than bamboo skewers, and you will notice in the photos that my bamboo skewers are completely burnt up after broiling in the oven. Never mind, you aren’t going to eat the skewers. However, they do keep the poppers from falling apart, and help turn all of the poppers at once so that the batch cooks evenly.
The bacon wraps more easily around the jalapeño if it is room temperature. Just leave the bacon out of the fridge for about 30 minutes, and that should do the trick. The bacon becoms stretchy, thin, and sticky, which is an easy hack for a well assembled popper.
We tested this recipe twice at the ranch, and my husband enjoyed the leftovers at lunch while I was in town running errands. “Dang!” he called me to report. “Those poppers were so spicy that I had to stop eating them” he said. He loves spicy food, and has a much higher tolerance than I do. “Well, I could only eat half of one as the peppers were really hot.” I told him.
How many did you eat, dear?
“Uhm, I ate four.”
Yes dear, that’s probably enough.
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