People, my friends really?! Mexican Bacon Wrapped Jalapeno Poppers!!! No way! Are we really going here?! YES WE AREEEE!!
Now although you may be thinking, “Hello Cathy, really what’s the big deal?” Folks, the finer things in life, do once in a while come in simpler forms! No complications here! Simple…, INGREDIENTS, with HUGE BOLD, DARING flavor!!
JALAPENO!! Here we are once again talking about you, Mr. Jalapeno! MR. REIGN OF TERROR in the utmost appetizing, delectable, simpler sence! You drive me crazy, Mr. Jalapeno! You are so powerful, you have your own supremacy of enjoyment.
Ohhh, Okay, enough Mr. Jalapeno, enough of the applause and admiration! Directly, put, you’re just astonishing even in your simplest form….
My dear friends, we all have seen similar recipes, acutely, excessively done all over the internet….now let’s add a simple twist, ONE done, leaning a bit more my friends, to the Mexican way. Add some chopped cooked shrimp! That’s right! Shrimp! Mexicans love their shrimp!
However one last thing Mr. Jalapeno, Just because we love you, that doesn’t mean you wont hurt us with your robust heat. So folks, if you can’t handle the heat or just don’t like to much heat in your foods, remember, to remove the membrane and seeds!
Now lets talk about the creaminess from the cream cheese….Nuh, let’s just proceed!
Rinse and slice jalapenos down the middle. Remove seeds and membrane if you’re not feeling the heat today…
Mix the sour cream, chopped scallions and of course the shrimp. Ok, ok sorry I didn’t add the shrimp this time, I was running around picking up some ingredients for my upcoming recipes and forgot to get them at the market. But don’t you forget to get them. And don’t forget to chop them!
Stuff the jalapenos….BUT DON’T OVERSTUFFFFF!!
Wrap themmmm! Almost there!
Mexican Bacon Wrapped Jalapeno Poppers
|Prep time||15 minutes|
|Cook time||20 minutes|
|Total time||35 minutes|
- 12 green jalapenos (cut each jalapeno in half and lengthwise)
- 8-12 Ounces cream cheese (softened)
- 2 scallion (green onion) (chopped)
- 12 Thin sliced bacon (slice each slice into 2 inch pieces)
- 6-8 cooked shrimp (completely optional: chopped)
- 24 toothpicks (pre-soaked for 25 minutes so they will not char in oven)
|First thing is first, pre-soak toothpicks in warm water for about 25 minutes so they will not char in oven.|
|Slice each jalapeno in half lengthwise and scoop seeds and white membrane out with a melon scooper or even simpler with a spoon! (Doing so will make peppers a whole lot less hotter! Keep in mind, most people cannot handle the heat and this appetizer will be unpleasant if seeds and membrane are left in, at least to most!)|
|In a bowl, mix the cream cheese and chopped scallions (and chopped cooked shrimps if you decide to use them). Stuff each jalapeno. A little goes a long way! Do not over stuff, cream cheese will overflow.|
|Wrap bacon over and around each pepper and secure bacon with a toothpick through pepper.|
|Preheat oven to 375 degrees (190 degree Celsius). Place a sheet of parchment paper (baking paper) on tray and place jalapenos on tray upright. Cook for about 20-25 minutes until peppers are soft and the bacon is crispy.|
|Plate these babies up. Giving 4 to 6 pieces to each person depending on how many you are serving.|