Killer Jalapeño Poppers #sundaysupper

When life hands you lemons, you make jalapeño poppers with bacon, lots and lots of bacon. Bacon makes everything better. When you start a new job and think everything is great and your new co-workers are super nice and then find out they secretly think your not so great, you go home and make 3 dozen jalapeño poppers, extra bacon, triple the cheese. That’s totally a rational thing to do right?

You may want to make an extra batch of bacon to snack on while you’re putting these poppers together……. just saying. 

Cream Cheese, Sharp Cheddar and Goat Cheese along with crumbled Bacon and chopped garlic.

Now, the responsible thing to do is eat all of the jalapeño poppers that have either to much cheese spilling over the edges, are too crooked to stand upright or are in any other way not good enough to photograph or in your case to present to your friends and family. I’m all about being responsible in that way.

TIME          30 MINUTES                 YIELDS       24  JALAPENO POPPERS

YOU WILL NEED

12 large jalapeños
1 package bacon, cooked till very crispy
1 package cream cheese
1 cup sharp cheddar cheese, grated
1/2 cup goat cheese
4-6 cloves garlic, chopped
1 teaspoon fresh lime juice
2 tablespoons chopped cilantro leaves
1/8 teaspoon white pepper

PUTTING IT ALL TOGETHER

Pre-heat the oven to 400F. Line a baking sheet with tin foil.

Cut the jalapeños in half lengthwise. Using a small paring knife, carefully remove white veins and seeds. Wash your hands thoroughly to remove jalapeño residue, be careful not to touch your eyes or nose for a while, ouch! In a small bowl combine all remaining ingredients.

Using a small spoon and your hands, fill the halved jalapeños with the bacon-cheese mixture. Place them on the lined baking dish and bake for 15-17 minutes until golden brown and delicious.

SERVE HOT

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