|Written By Lara Wadsworth|
Did you plant one (or 5) too many jalapeno plants this season? There is only so much salsa someone can make in a year. Jalapeno poppers are another great way to enjoy fresh jalapenos with minimal effort and maximum flavor!
- 1-3 lbs fresh jalapenos
- 1 block of softened cream cheese*
- 1 lb sliced bacon
1. Preheat your oven to 375F and wash and dry all jalapenos.
2. Slice the jalapenos in half, long ways, and remove the stem. Remove the seeds if you wish to reduce how spicy the final product will be.
3. Fill in each jalapeno with cream cheese using a spoon or another implement.
4. Wrap each jalapeno and cream cheese pair with a slice of bacon. Start at one end and wrap around the entire jalapeno. I prefer to use thinner sliced bacon because it wraps easier. If you are using thick-cut bacon, toothpicks can be helpful in keeping the bacon wrapped around the jalapeno during cooking.
5. Place each jalapeno on a sheet pan lined with aluminum foil. They can be placed quite close to each other, but keep them from touching.
6. Bake them at 375 until the bacon is cooked through and starting to crisp up. Depending on the thickness of your bacon, this can take 10-20 minutes. Keep an eye on them!
7. Let cool slightly, and remove and toothpicks before enjoying!
Reheating: These can be reheated in the microwave, but opt for the air fryer or oven for optimum crisp. 375F for 5-7 minutes usually does the trick.
*Note on the cream cheese: Some people mix in add-ins to their cream cheese for even more flavor before filling the jalapenos. Try things like salsa, taco seasoning, or fresh chopped green onions for interesting variations.
|Lara Wadsworth, True Leaf Market Writer|
I am a native of Southwestern Michigan, where I also reside, and I love all things plants! I got a Bachelor's Degree in Horticulture and found the first work-from-home job I could get. Now, I spend my days writing for TLM, playing with my dog, eating delicious food with my husband, and plotting my next landscape or gardening move. I believe everyone should get down and dirty in the soil now and then. Happy Gardening!
About the Author
I'm Ashleigh Smith, a native to Northern Utah. I first gained a love of gardening with my grandmother as I helped her each summer. I decided to make a career of it and have recently graduated with a Bachelor's degree in Horticulture from Brigham Young University - Idaho. My studies have focused on plant production while I also have experience in Nursery & Garden Center Operations.
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