A few weeks ago I went over to my cousin’s house to hang out and swim and let our kids run wild for a few hours. As it happens her husband is a really good cook as well as an artist. He made us all lunch which included bacon wrapped jalapeno poppers. They were so good and very spicy. My other cousin recently had a baby and was talking about how good they were she just wished they were not as spicy as they were and mentioned using the bag of multi colored peppers that have been on sale recently. For some reason this thought just stuck in my mind and I could not shake it. I was having some ex-coworkers/friends over the following week for drinks and appetizers so I figured it was time for an experiment. I was already testing out an infused vodka with cinnamon and cocoa for the guests, who still need to name the drink I made them so I can post it, so testing out the peppers would add to the fun of our drink testing plans.
I started with a large bag of small multi colored peppers, cut the tops off, cleaned them out and set them aside. I used large backing sheets covered in aluminum foil and the oven pre-heated at 350 degrees. I then took six 8 oz bricks of cream cheese and put them in a large bowl, I beat the cream cheese with the egg beaters until it was all smooth. I then diced up six green onions and 1/3 cup of sliced jalapeno and 3 crushed cloves of garlic. I added a pinch of salt and then beat the mixture again until ingredients were evenly distributed and cream cheese was all whipped. I know you can buy pre-whipped cream cheese at the store, but the bricks were on sale and I had a coupon so I got a great deal. I then stuffed the peppers with the mixture to the top of each pepper. Once I had all the peppers stuffed I took two packages of regular cut bacon, sliced them in 1/2 and started to take slices and wrap the peppers, using toothpicks to hold the bacon in place. I baked them for about 15 minutes, then turned them over and another 15 minutes. And then as I often do when cooking with bacon I put them under the broiler on high for about one minute. They turned out fantastic. The perfect combo of sweet and hot, salty creamy and crispy. I certainly could have cooked them on the grill but it was blazing hot outside and standing over the grill was the last thing I felt like doing.
These would go perfect with a drink I posted previously, the Vodka Lemonblade!! http://bit.ly/17D0eUi
About 36 small multi colored peppers
Six 8 oz bricks of cream cheese
Six Green Onions
1/3 Cup sliced Jalapeno’s -to taste
3 cloves garlic, crushed
Pinch of salt – to taste
2 Packages of regular cut bacon sliced in 1/2 – or whatever you prefer (about 16 oz each)
**See instructions above.
Thanks to my cousins for the ideas and helping decide a name!!