Jalapeno Poppers

Jalapeno poppers

This recipe originated from a day when I had several fresh jalapeno peppers kicking around -- leftover from making some picante sauce and pico de gallo -- and I didn't want them to spoil and I didn't want to just freeze them.

After a tour around my fridge, I came up with some cooked bacon and cheddar cheese. We were expecting friends over for a BBQ and I got it in my head that these peppers needed to go on the grill somehow.

With some of that Velveeta (yes Velveeta) that I keep on hand, I mads a doughy filling with shredded sharp cheddar and a selection of my favorite Mex spices.

I sliced the peppers lengthwise and filled each half with just enough of my cheese 'dough' to fill them level. I chopped up the cooked bacon and pressed the bits into the cheese filled peppers. Then I decided that this hot, salty savory concoction needed some sweetness and I dusted the top of each pepper half with light brown sugar.

Into a grill basket they went and as soon as the peppers were tender, we removed them to a plate for serving. They quickly became a favorite.

With guests coming for dinner on a rainy spring Saturday, I made them as an appetizer and baked in the oven instead of grilling them; they came great.

THE RECIPE:

Large fresh jalapeno peppers

Equal parts of shredded sharp cheddar and Velveeta cheese at room temperature (figure that each pepper half will take about 1 tablespoon of cheese filling and measure out these ingredients accordingly)

Any combination of:

chili powder

garlic powder

onion powder

cumin

smoked paprika

cilantro

Some cooking oil to coat the baking pan

Preheat the oven to 350 degrees

Minced cooked bacon (about 1 slice for every 2 whole peppers)

Light (or dark) brown sugar

Slice the peppers lengthwise and clean out the seeds and membrane

With your hands, knead the shredded cheddar into the Velveeta until it begins to form a 'dough'

Knead in any or all of the Mex spices to suit your taste

Carefully press cheese mixture into each pepper half

Gently press each pepper half into the minced bacon

Gently press the bacon coated pepper halves into the brown sugar

Brush some cooking oil onto the baking pan(s)

Place the jalapeno poppers into the baking pan

Bake for 15 to 20 minutes until the peppers are just tender

Baked Jalapeno Poppers