Hot and Heavenly Jalapeño Poppers

These babies are too good to wait for (plus the directions are already full of personal anecdotes) so let’s just dive right in…



Jalapeno Poppers


(recipe makes 6 pieces or 1-6 servings)

3 medium/large jalapeños
2½ tablespoons whipped cream cheese

¼ cup crumbled feta
¼ cup shredded cheddar cheese blend
2-3 slices bacon2 cloves garlic
¼ red onion, diced
1 teaspoon olive oil
2 tablespoons vegetable oil
Salt, pepper, red chili flakes to taste

½ cup flour
¼ cup bread crumbs
1 tablespoon shredded parmesan

Start off by cooking your bacon. I just recently started putting water in the pan while
cooking the bacon. Even if you like really crispy bacon, you should try this method! You get crispy bacon that maintains more flavor. It does take a little longer but the result is worth it (I’ve heard). To try it, just place your bacon slices in a pan with enough water to come just over the top of them. Cook over medium-high heat until the water burns off, then lower the heat. Once the water burns off, you’ll need to flip the bacon at least every minute until it’s cooked to your preference.

While your bacon is cooking prep your jalapeños by halving them and removing the insides. SAVE THE INSIDES. That’s my special secret. If you have already heard of it please don’t burst my bubble because I’m 99% sure it’s my own invention. You’re welcome. Once you’re done with the peppers start dicing the onion and garlic.




Let me stop here really quick. Though, I’m sure many of you are smart or experienced enough to already know these things, I feel it’s important to mention two things.
1) Keep an eye on your bacon! Once the water evaporates that stuff cooks quick! The amazing smell that we all know so well, turns terrible fast if you burn your bacon.
2) While keeping an eye, also keep your distance. When bacon grease pops out of your hot pan (it’s not just me is it?) it has great aim. Whether it’s a face, back or arm IT SUCKS. That’s why you (carefully) lower the heat once the water is gone.

Sorry for that brief interruption. Back to the good stuff…
Remove the bacon from the pan once it’s fully cooked. Dab the excess oil off and wash your pan in the interest of keeping things slightly healthier. Put your pan back on the stove and toss in your jalapeño guts, garlic, onion (plus whatever salt, pepper, etc you’d like). Saute them in olive oil for 2-3 minutes and then turn the heat off.

In a small bowl, microwave the cream cheese, feta and cheddar mix in short (15-20 second) increments until its melted together. Stir each time yo
u take it out to make sure the different flavors meld and it doesn’t burn. Once melted and mixed, add the sautéed pepper/garlic/onion mixture and stir it all together.


Spoon about a tablespoon of the mixture evenly into each jalapeño half



Mix the flour, bread crumbs and parmesan in a wide container and coat the open (stuffed) side of each pepper with it.

Heat vegetable oil in a pan over low heat for a few minutes until shimmery but not smoking. Add the stuffed pepper halves to the pan stuffed side down for a minute or two before flipping them over to cook the other side a little. If the breading is done to your liking you’re done! If you want it done a little more then flip them over again until you have your desired result. Remove them from the pan and let them cool before digging in.