I remember when jalapeño poppers rose to fame in the 1990s. I fondly recall being 16 and going out to eat with my high school sweetheart at a favorite local Mexican food restaurant in our small town and always ordering the jalapeño poppers -- fiery hot peppers filled with cooling cream cheese, battered and deep fried until the jalapeños were tender and the cream cheese was oozing. I don't specifically remember anything else on the menu because the poppers were just about the only thing I ever ordered.
This is an updated version of my old favorite. Jalapeños sliced in half and stuffed with cream cheese like the classic, but then topped with gooey melted cheddar cheese and crunchy, smoky bacon crumbles. And if you have a thing for the spicy-salty-sweet combo like I do, try a little drizzle of honey over top when they come out of the oven.
Stuffed jalapeños with bacon and cheddar
Serves 4
6 medium jalapeño peppers
6 ounces cream cheese, room temperature
1/2 cup cheddar cheese, grated
4 slices bacon, crisp cooked and crumbled
Drizzle of honey (optional)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Carefully slice the jalapeños in half length-wise, removing the seeds and the membranes. Using a butter knife, fill each jalapeño half with the softened cream cheese and set them on the prepared baking sheet. Sprinkle each jalapeño with grated cheddar cheese. Bake for 10 minutes.
Remove the jalapeños from the oven and sprinkle them with the crumbled bacon. Return them to the oven for another 5-10 minutes, until the cheese begins to brown and the jalapeños are tender. Drizzle lightly with honey (optional). Serve promptly.
Note: Be sure to avoid touching your eyes and skin while working with jalapeños and wash your hands thoroughly after handling.
Maya Wilson lives in Kenai and blogs about food at alaskafromscratch.com. Have a food question or recipe request? Email maya@alaskafromscratch.com and your inquiry may appear in a future column.