yum!
A blog about food
Pepper Poppers
Lillie Lancaster
Sep 8, 2010 - 09:32 AM
Photograph by Florian - Flikr
September is such a magical time in the Valley—we morn our summer as the nights are getting colder the leaves are thinking about turning. The weather is inching closer to Fall and soon (though not TOO soon as I love the NW fall) there will be snow on the ground. Being from the land of hot, hot and hotter (that would be Louisiana), I still am amazed by the changes that happen in the Valley as the weather morphs from one stage to another. It feels like I was just praying for the rain to stop and summer to begin and now I am still wearing sundresses and flip-flops as a last-ditch effort to protest the cold and hold on to my long warm days.
Continuing my valiant-albeit useless-protest for summer, I am sharing one of my favorite summer snacks. The jalapeños in the garden are ripe and if Mother Nature doesn’t listen to me, those little peppers will be sure to throw some heat into your day or night. This is a great appetizer for any party and you can cook ‘em on the grill if you too are one of the last holdouts and still throwing summer cook-outs—AND they have bacon!
Pepper Poppers
This recipe is from Mrs. Ann Taylor. It is awesome – I love poppers and now can make ‘em better at home (she does them best though so if you know her, you are lucky!). You can get this and a bunch of other ideas in Carey Community Cookbook. Thanks so much for sharing Mrs. Ann!
1 (8oz) package of cream cheese, softened
1 (4-oz) cup sharp cheddar cheese, shredded
1 (4-oz) cup Monterey Jack cheese, shredded
6 strips of bacon, cooked and crumbled
¼ teaspoon salt
¼ teaspoon chili powder
1 pound fresh jalapenos, halved length-wise and seeded
½ cup dry bread crumbs
Combine cheeses, bacon, and seasonigns’ mix well. Spoon about 2 tablespoons into each pepper half. Roll in breadcrumbs. Place in 19x9x1 inch baking pan. Bake uncovered at 300 degrees for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.
Cooks note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face or eyes.
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