Heat Up With This Jalapeno Poppers Recipe!
This delicious combination requires a bit of prep as there are a lot of steps, but don’t let that discourage you! In the end, you’ll be biting down on these bad boys and thanking your past self for the effort put in to this delicious treat. It’s also really fun to introduce this recipe to friends and enlist their help in the prep.
Here are a few things to keep in mind:
- When purchasing jalapenos, test one or two for heat. I’ve purchased many batches and some have been EXTREMELY HOT, while others had so little heat, I thought I bit into a strangely-shaped bell pepper. If there is no or close to no heat, they will not be hot whatsoever because any kind of physical heat (baking, frying, etc.) kills most of the peppers’ spiciness (this rule applies to all peppers and spices).
- Try to use gloves (latex or any type of protective gloves) when cutting and gutting the peppers. If you don’t and the peppers are very spicey, your fingers will start burning in about a half hour or so for a few hours (it takes some time for the chemical to seep into your skin). It won’t be horrible but a bit uncomfortable!
- If you can’t eat dairy, replace all the cheese with guacamole or something else you like that’s spreadable, like vodka or marinara sauce (we used some guacamole in additional to cream cheese this time!).
- Once you slice the jalapenos in half and stuff with cheese, you can put the two halves back together and then wrap in bacon (in which case do not cut your bacon in half!).
Now onto your bacon-wrapped jalapeno poppers recipe!
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