Growing up my dad would do what most dads tend to do, dare us to eat things that were strange or abnormal for kids to eat. Usually, it was spicy food – a pickled jalapeno, salsa, etc. I remember one time he picked a TEENY little red pepper from my grandma’s garden and dared me to eat it, promising to pay me a quarter. Obviously, I did it. I popped it into my mouth, bit down, and immediately tears began flowing. It was so hot, but it definitely started me down the road for liking spicy, bold flavors. So thanks, dad?
Roasted Jalapeno Poppers are something my parents would make whenever we had a houseful of people over, especially on Christmas Eve to go alongside our tamales and guacamole. They are downright addicting. We would make multiple pans and have none leftover.
These jalapeno poppers are pretty easy to make and even easier to eat. I like to use thick-sliced peppered bacon (this is my favorite that I find at Publix)Roasting the peppers makes their sweetness come through, but just as you start getting comfortable, there is that ONE pepper that has kept its spice. Just to keep you on your toes. But do you stop? No. The pain hurts so good. But if spice isn’t your thing, I’ve made them with mini bell peppers too. Also a solid choice.
Roasted Jalapeño Poppers
- 6-8 jalapenos
- 8 oz package low fat cream cheese
- 3-4 slices of bacon cut into 2-3 inch pieces
- Preheat oven to 425°
- Cut the peppers in half, keeping the stem on. Scoop the seeds and membranes out.
- Fill each pepper half with cream cheese.
- Top the creamy peppers with a piece of bacon. To keep the bacon from curling in the oven, use 2 toothpicks to hold it in place.
- Bake for 20-25 minutes, or until the bacon is nice and crispy.
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