Prep time: 30 min
Cook time: 60 min
Serves: 20 – 40
This is perfect for a big party. The crunchy bacon is
accented with hints of garlic and onion seasoning and combined with 4 creamy
elements: Mexican blend cheese, pepper jack cheese, cream cheese and mayo.
INGREDIENTS
40-45 Jalapenos
10 slices bacon
8 ozs. Mexican blend cheese, shredded
8 ozs. Pepper jack cheese, shredded
8 ozs. cream cheese
½ cup mayonnaise
1 tsp. granulated garlic
1 tsp. onion powder
½ tsp. kosher salt
½ tsp. Tony Chachere’s Creole Seasoning
5 slices cheddar cheese
5 slices pepper jack cheese
METHOD
1. Preheat the oven to 375 degrees.
2. While wearing rubber gloves, slice the stems off of the
jalapenos. Run the tip of a knife around the inside of the pepper and scrape
out the seeds. Rinse to remove any remaining seeds.
3. Place the jalapenos top side up in a bundt pan.
4. Cook the bacon until crisp. Remove from pan and drain on
paper towels. When cool enough to touch, crumble the bacon and add it to a
large bowl.
5. To the bowl, add the shredded cheeses, cream cheese,
mayonnaise and spices. Mix until thoroughly combined.
6. Using a small spoon, fill each jalapeno with bacon cheese
filling. Place the jalapeno back in the pan.
7. Cover with foil. (You can refrigerate the poppers at this
point up to 3 days. Continue with the next steps when ready to entertain.)
8. Bake covered in a 375-degree oven for 45 minutes. Remove
from oven. Increase oven temperature to 425 degrees.
9. Remove the foil and top with a single layer of cheddar
cheese slices followed by a single layer of pepper jack cheese slices.
10. Bake in a 425-degree oven for 15 minutes, until the
cheese begins to brown around the edges. Remove from the oven and serve with
skewers or toothpicks.
