Ingredients and Method
- 2 oz. cream cheese
- 4 oz. pepper jack cheese
- 2 oz. cheddar cheese
- 1/2 tsp. garlic powder
- 1/4 tsp. cumin
- 8-10 whole jalapenos
- 16-20 slices Burgers’ Smokehouse bacon
- Panko bread crumbs (optional)
- Pull the cream cheese from the refrigerator and let it sit at room temperature. Preheat the oven to 350 degrees F. Put the cream cheese, cheddar, pepper jack, garlic powder, and cumin in a medium-sized mixing bowl and mix to combine ingredients. Set the bowl aside.
- Cut the stems off the jalapenos and then cut them down the middle, longways, making sure each half is equal-sized. Seed and devein the jalapenos to hollow out the insides. Repeat with all the jalapenos.
- Scoop out a spoonful of the cheese mix and insert it into the hollowed part of the halved jalapenos. Fill the hollow jalapenos, making sure to not overfill them. Do this with each jalapeno half until the cheese mix is gone.
- Grab a slice of bacon with the thickest end at the stem end of the jalapeno and wrap the bacon around until you reach the end of the pepper. Make sure to cover the cheese mix and tuck the ends of the bacon underneath the uncut side of the jalapeno. Repeat with all jalapenos, until the peppers and bacon are gone.
- Transfer the poppers, cheese side up, onto an oven-safe rack, with a baking sheet underneath to catch any bacon grease. Disperse them so they are not touching. Transfer the rack, with the baking sheet under into the oven and cook for 15 minutes. After that time, pull all of it out and set the oven to broil.
- While the broil is heating, you have the option to cover the tops of the jalapenos with bread crumbs to get a more crunchy and crispier popper. Once the broil is ready, transfer the rack, with the baking sheet into the broil and cook for 4-5 minutes, or until the tops of the poppers become golden brown. Pull the poppers from the broil and let cool for 5 minutes before serving.
- Notes: The rack on top of the baking sheet helps to cook the popper faster while reducing the amount of bacon grease. The rack is optional but highly recommended for a crispier popper. The jalapeno’s seeds hold a lot of spice. Leave a few in if you want to increase the heat levels for a spicier popper.