Easy and delicious hors d'oevres
I have been serving jalapeno poppers to dinner guests at my casa for years and I would like to share this easy recipe with you today. We New Mexicans claim that we will eat chile with anything and the combination of chile with another of my favorite foods, bacon, is this foodie's delight.
The first time I made these treats, I blithely began cutting the jalapenos in half when very soon the peppers' hot essence triggered a mighty coughing attack that brought tears to my eyes. I wiped the tears away with my hand causing my eyes to burn tragically. I highly recommend wearing a disposable mask and gloves to prepare the peppers. If you are like my aunt who is almost impervious to the effects of the peppers, you can just clean them under running water.
This recipe will yield twenty-four hors d'oevres.
12 jalapeno peppers about two to three inches in length
1 package of cream cheese
1 cup of shredded mild cheddar cheese-- I use Colby or Longhorn.
12 slices of bacon cut in half
Slice the peppers in half lengthwise. Remove the seeds.
Fill each half with a generous dollop of cream cheese then sprinkle the top with the shredded cheddar cheese. I place mine to bake on a cake pan.
Wrap each filled pepper half with the half slice of bacon and secure with a wooden toothpick.
Bake at 400 degrees for about twenty-five minutes or until the bacon is cooked and your poppers are done. They are greasy from the bacon and so be sure to drain them on a bed of paper towels before serving.
Mis amigos, jalapeno poppers are not the prettiest finger food you have every seen but the cream cheese puffs up like magic and blends with the cheddar cheese into the most mouthwatering taste treat. Que rico! My friends love them.
I like to serve them with a tasty Sangria garnished with citrus.
I hope you enjoy them, too. And to my Spanish speaking friends, my computer was worked on recently so I have not been able to locate my character chart hence the absence of the enes.
Smooth music to eat by