Here's what you'll need...and by the way, the portions LISTED are different from the portions I used! The ingredients listed will make about two cups worth of "stuffing", which can actually be used as dip. The portions I used made almost eight cups since I wanted to make sure I had enough for jalapeno stuffing as well as additional dip we wanted to use for the next day:
Ingredients:
FIRST!!! Preheat the oven to 375*!!
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup pepper jack or cheddar cheese (grated)
1/2 cup Parmesan
1 or 2 jalapeno peppers (chopped)
1/4 cup bread crumbs
1/2 cup mayonnaise
1/2 cup pepper jack or cheddar cheese (grated)
1/2 cup Parmesan
1 or 2 jalapeno peppers (chopped)
1/4 cup bread crumbs
Directions:
Cream cheese and Mayo
Freshly grated Pepper Jack cheese
Chopped Jalapenos (with seeds) and grated Parmesan
Toss in the bread crumbs:
Mix together everything in a mixing bowl. Personally, I use an electric mixer since it makes the stuffing very smooth:
Once you're done mixing, set the bowl to the side and start working on the jalapenos by slicing them in half and de-seeding them:
I really couldn't get over how large they were! And, yes, I wore gloves! Otherwise, my hands will be on fire for DAYS!
Once you've finished cutting and de-seeding the peppers, spoon the "stuffing" into the halves, then wrap with bacon. When I use bacon, I cut it length wise so it's one long strip and can wrap all the way around the pepper. Bacon makes everything better, but too much bacon can be over powering!
I needed an army of toothpicks to keep the bacon from unraveling!
Bake in the oven for 20-25 minutes, depending on how crispy you want the bacon! Once they've cooled down enough, transfer the poppers to whatever serving dish you like :)
