One of my favorite bar foods has to be jalapeno poppers. A jalapeno pepper, stuffed with cheese, and either deep fried, or baked, lends itself to be packed full of flavor. Granted it has been awhile since I have bellied up at a bar to […]
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I’m a big fan of jalapeño poppers, however I am probably the only one in my house that does love them, and with that said, I don’t get to eat them all that often. Regardless, there are occasions, such as this past weekend that allowed me to come up with these smoked bacon wrapped jalapeño poppers. Jalapeño poppers themselves are really good, but the addition of a slow smoke made these things even better.
Unfortunately, I only had a couple of jalapeño peppers leftover from another recipe I was working on, and I say unfortunately because after eating these, they were awesome. Regardless, let’s get started.
- 2 whole jalapeño peppers, stems removed, and cored
- 2 slices of bacon
- 3 tbsp whipped cream cheese
- 3 tbsp shredded mozzarella cheese
Start by mixing the two cheese together in a small bowl. To each jalapeño pepper, carefully stuff each one with the cheese mixture.
Take a piece of bacon, and lengthwise, wrap the stuffed jalapeño pepper. You could secure with a toothpick if you desire, however I did not need to do that.
Place onto your smoker, and cook until the bacon is slightly crispy.
The end result is awesome. You get a bit of the smokiness, nothing too overpowering, with a slightly crispy exterior of the bacon, and really tender jalapeño pepper. The creaminess of the cheeses brings it together as well. I know the next time I get my smoker going, I will be making these again, and in my opinion, they were better than the classic jalapeño popper!
So like many of you, I was faced with what to prepare for last week’s Super Bowl game. I had plenty to choose from, however I wanted to do something a bit different for the party that our cousins were hosting. For some odd reason my first reaction was thinking about all of the great bar food, and sure enough chicken wings and jalapeno poppers immediately came to mind, that and an adult version of pigs in a blanket, which I will share with you later in the week.
I really did not feel like spending a lot of time stuffing jalapenos for the poppers, so I thought that by using all of the great stuff that goes into a popper, along with a few extra items, that this would sure be a great hit, and man, was it ever!
This dip has all the comfort you need, along with just a bit of heat, and is a perfect appetizer for any game day, or party you put together. Lets get started.
- 2 80z packages of cream cheese, room temperature
- 1 cup of Monterey Jack Cheese
- 1 cup of Mayonnaise
- 1 head of garlic, roasted
- 1 cup of grated Parmesan cheese, divided in half
- 3 fresh Jalapeno peppers, seeded and cored, diced
- 3 fresh Serrano peppers, seeded and cored, diced
- 1 cup of Panko breadcrumbs
- 6 tbsp of unsalted butter, melted
- French baguette, thinly sliced
Preheat your oven to 375 degrees. Add all but the panko, butter, and half a cup of parmesan to a mixing bowl. Mix well to incorporate all of the cheese and peppers into the cream cheese. Lightly grease small ramekins, or a small casserole dish and place the cheese mixture into it. In another bowl add your breadcrumbs, parmesan cheese, and melted butter. Mix well, and place on top of the cheese mixture, making an even coating. Place in the oven for about 30 minutes until the breadcrumbs are nice and golden brown and the cheese is nice and hot.
Serve with the slices of French baguette, pretzel rods, or tortilla chips. Trust me on this one, it was a real hit, and had all of the flavors of a great jalapeno popper. I hope you enjoy it.