Jalapenos Archives - Simply Sundays

So… we get invited to parties. We love parties

“What can I bring?” I say. “Can you make your Jalapeno Poppers??” they say.

Yes, of course I can.

I’ll show you why this 4 ingredient appetizer is so highly requested

I have 8 jalapeno peppers, 8 slices of bacon cut in half, 4 ounces of cream cheese, 4 ounces of pepper jack cheese and a teaspoon of The Spice Apothecary’s Everyday Seasoning

First off, we need to seed these peppers

The seeds and membranes are what make them spicy and while we want some heat, we also want to be able to eat them without calling in the fire department

I generally choose to wear a disposable glove on my pepper-touching-hand. Just a precaution, but I cannot tell you how many times I’ve cut jalapenos and then rubbed my eye with soul burning agony

Maybe a little dramatic, but it’s better to be safe, right?

Slice the peppers lengthwise and scrape out the seeds and membranes

Using a spoon makes de-seeding the peppers an easy job

Let’s mix up our cheese stuffing

Add 4 ounces of room temp cream cheese, 4 ounces of shredded pepper jack cheese and a teaspoon of Everyday Seasoning to a bowl and stir to combine

It’s stuffing time. Divide the cheese mixture equally between the 16 pepper halves

I’m sure these jalapenos would be delicious if we cooked them right now

But, uh… bacon

Wrap each pepper with a bacon strip and now we’re ready to rock and roll

I’ve lined a sheet pan with foil for easy clean up. I’m using a wire rack so the bacon cooks evenly and doesn’t sit in it’s own fat

Bake at 400 degrees for 25 minutes or until the bacon is cooked to your liking. Broil for 1 to 2 minutes to crisp up. Let rest for about 10 minutes (the hardest part of this recipe) and serve!

Enjoy!

Simply Sundays ~ Jalapeño Poppers

Servings: 16 poppers
Time: 10 minutes prep, 27 minutes cook
Difficulty: Easy
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Ingredients

8 jalapeño peppers

8 slices of bacon cut in half

4 ounces of cream cheese

4 ounces of pepper jack cheese

1 teaspoon of The Spice Apothecary’s Everyday Seasoning

Directions

Slice the peppers in half lengthwise; scrape out the seeds and membrane

Add 4 ounces of room temp cream cheese, 4 ounces of shredded pepper jack cheese and a teaspoon of Everyday Seasoning to a bowl and stir to combine

Divide the cheese mixture equally between the 16 pepper halves; Wrap each pepper with a bacon strip

Line a sheet pan with foil for easy cleanup. I’m using a wire rack so the bacon cooks evenly. Bake at 400 degrees for 25 minutes or until the bacon is cooked to your liking. Broil for 1 to 2 minutes to crisp up. Let rest for about 10 minutes and serve!

Tools used to make this recipe

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Pyrex Bakeware Scalloped Pie Plate

Simply Bamboo Maui Bamboo Cutting Board

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Spring Chef Baking Rack

ZELITE INFINITY Chef Knife 8 inch

Spicy, cheesy Jalapeño Popper Dip made with roasted jalapeños, three cheeses, and Garlic Herb seasoning. An easy, crowd-pleasing appetizer that’s creamy, bubbly, and full of flavor.

We love jalapeño poppers, but the thought of stuffing each pepper individually seemed daunting to me. Maybe this is the lazy way out, but it sure is tasty!

Start with 6 large jalapeños, one cup each of sour cream, shredded cheddar, shredded monterey jack and 8 ounces of cream cheese

The jalapeños need to be roasted so I’m going to throw them on a burner until the skin is slightly charred and blistered

You can also blister the peppers on a sheet pan in the oven under the broiler

Cut each pepper in half lengthwise, scrape off the charred skin and the seeds

Dice into small pieces

Add the three cheeses, sour cream, The Spice Apothecary’s Garlic Herb Blend and roasted jalapeños to the bowl of a mixer

Mix until just combined

Melt 2 tablespoons of butter and toss in one cup of crushed tortilla chips

This topping adds a great crunch!

Spoon the cheese-pepper mixture into a baking dish and sprinkle with the buttered tortillas

Top with a few slices of raw jalapeño for garnish

Bake in a 375 F degree oven for 15 – 20 minutes until the dip is bubbly and the topping is slightly browned

Serve up with your favorite chips and wait for the party invites to roll on in!

Enjoy!

Simply Sunday's ~ Jalapeño Popper Dip

Servings: 8 - 10
Time: 15 minutes prep, 15-20 bake
Difficulty: Easy
Print

Ingredients

6 large jalapeños

1 cup sour cream

1 cup shredded cheddar

1 cup shredded monterey jack

8 ounces of cream cheese

1 teaspoon of The Spice Apothecary’s Garlic Herb Blend

2 tablespoons of butter

1 cup of crushed tortilla chips

Directions

Preheat oven to 375 F

Roast the jalapeños on a burner until the skin is slightly charred and blistered; cut each pepper in half lengthwise, scrape off the charred skin and the seeds; dice into small pieces

Add the three cheeses, sour cream, Garlic Herb Blend and roasted jalapeños to the bowl of a mixer; mix until just combined

Melt 2 tablespoons of butter and add in one cup of crushed tortilla chips

Spoon the cheese-pepper mixture into a baking dish and sprinkle with the buttered tortillas

Top with a few slices of raw jalapeño for garnish

Bake in a 375 F oven for 15 – 20 minutes until the dip is bubbly and the topping is slightly browned

Serve up with your favorite chips

Tools used to make this recipe

Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, Clear

KitchenAid Professional 600 Series 6 Quart