Mr. Handsome has a thing for jalapeno poppers. He has only eaten them a couple times, but every once in a while he will randomly say, “You should learn how to make jalapeno poppers.” Well, Aldi had jalapeno peppers on sale for 99 cents, so I figured I might as well take a stab at making poppers.
The recipes I found online didn’t sound all that great to me, so I made my own up, and it was a hit! The prep time was only five minutes.
I recommend using rubber gloves to make these tasty morsels. (I didn’t, and my skin was burning by the end.)
- Cream cheese
- Feta cheese optional
- Panko bread crumbs
- Garlic powder
- Uncooked bacon
While wearing gloves, wash jalapeno peppers, and remove stems and seeds. Slice in half lengthwise.
Using a knife, fill each jalapeno half with as much cream cheese as desired. I used about 2 teaspoons per jalapeno half. Sprinkle a few crumbles of feta cheese on each pepper, as well as bread crumbs (1/4-1/2 teaspoon per jalapeno half).
Sprinkle peppers with as much paprika and garlic powder as desired.
Cover each pepper half with a piece of uncooked bacon. You'll only need once slice of bacon per two or three pepper halves.
Place a metal cookie cooling rack on top of a cookie sheet, and place peppers on top of rack. Bake 25-30 minutes (until golden brown) at 350 degrees Fahrenheit.
Allow poppers to cool for a few minutes before serving. Enjoy, and be sure to wash your hands well when you're finished eating to prevent your skin from burning.