Steeler Nation Jalapeno Poppers W/ Bacon
"This is my popper recipe. These aren't good for you and everyone will love you after having one. I posted this to commemorate the Steelers' most recent Super Bowl XLIII victory! If you have leftover filling, try using it in scrambled eggs the next day. I hope you like it!"
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Yields:
-
20 poppers
- Serves:
- 20
ingredients
- 20 large jalapenos
- 3 tablespoons salted butter
- 2 large garlic cloves
- 1⁄2 baseball-sized white onion
- 2 large peeled and boiled yukon gold potatoes
- 1⁄2 teaspoon salt
- 1⁄8 cup milk
- 16 ounces cream cheese
- 1 cup shredded cheddar cheese
- 20 slices pepper bacon
directions
- If you don't work with jalapenos often, as I don't, put some gloves on.
- Rinse jalapenos.
- Cut the jalapeno lengthwise, from stem down to the tip and about 1/4 inch up around the other side. It doesn't have to be perfect. Unless you're a little nuts. Don't remove the stem.
- In your hand, press on the top of the jalapeno and the bottom of the jalapeno to expose its fiery guts. Scrape that hellish stuff out. I like to keep some of the lighter green membrane in, for the fire. But if you don't like your poppers hot, you can be sure they will very mild if you scrape everything out so that the inside is a uniform shade of green.
- Grill the jalapenos just to get the rawness out of them. If you don't know what I mean, grill the jalapenos until they start popping. Cook another five minutes after they start popping, and flip them once after the first 2.5 minutes.
- Melt the butter in a small saucepan on medium.
- In a separate bowl, combine cheddar and cream cheeses. Don't mix unless you love a challenge.
- Combine garlic and onion in a food processor. Process.
- Add onion and garlic to saucepan.
- Cook until both are translucent, add salt. Do not allow the onion and garlic to brown.
- Mash cooked potatoes right into the saucepan with a fork. I smash them with my hand as I throw them in because it makes it easier.
- Once the onion, garlic, and potatoes are a uniform mixture, add milk to loosen it up a bit. Cook until piping hot and in no way "runny."
- Add cooked butter, garlic, onion, and potato to the cheese bowl. Now combine. I use a fork.
- Once mixture is a uniform consistency, stuff your poppers. I always overfill them, but people complain they're hard to eat that way. I don't think they're that hard to eat. If you use little jalapenos, you're going to have some left over mixture.
- Preheat oven to 450 to 500 degrees.
- Cut strips of bacon in half lengthwise, but leave a little notch at the end of the strip connected. You could also use prosciutto if desired.
- With your long strip of bacon, wrap your popper from stem to the tip. Secure with toothpicks on the top and bottom of popper.
- Cook for 15-20 minutes or until bacon is cooked thoroughly.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am a make-up artist for Dior.
I have a degree from UC Davis in History, emphasizing Africa. I studied conflict in Africa (the one that occurs near the "Great Lakes" region, in particular) and its historical foundation.
For fun, I go to my parents house in Galt, shopping, or to SF. My hobbies include needlework, painting, stained glass, and whatever else craft I happen to be into at the moment. I enjoy gambling quite a bit but take it way too seriously to have it just as a "hobby."
My favorite cookbook is the red binder my Mom gave me, but I do like "Vegetarian cooking for everyone." I love this book, She should rename it, "Vegetarian cooking for people that prefer to eat meat."
Oh, pet peeves. I have many. I'm known for my pet peeves: People who make judgments on subjects they're not fully aware of rather than just remaining neutral (as they should!), snoring, weird table manners, inability to admit when one is wrong (even when it is one's self who is wrong,) and I can go on but I will stop.
Finally, I hate eating food that's gross. My friends and my roommate find it remarkable that I opt not to eat at all rather than settle for gross food. That's what happens when you grow up with a great cook in the house. Actually, both of my parents are naturally inclined as cooks. But I don't tell my Dad this because it feeds his ego. Mom's still a better cook than him anyway.
