I just googled, “is a jalapeño a vegetable?” and after all the scientists and the culinary experts weigh in, it seems to be both a vegetable and a fruit!! Considering that just the thought of these stuffed jalapeños consume a good portion of my day, it gives me comfort knowing that under the crispy, salty bacon and the creamy, soft cheese center that these stuffed jalapeños can contribute to my nine servings… am I reaching here??Jalapeños are a little flaky. Sometimes they show up and are like “Yo! I’m here to party! Let’s bring the heat”! And other times they’re like “Meh, I’m just gonna taste like a bland green bell pepper right now, mmmmkay?” And you never know what your gonna get. But you have to love them anyway. So cut the stem off and split lengthwise, scrape out the seeds and membranes and get ready to play jalapeño roulette. Stuff with the cheese mixture half full, and wrap with the bacon, make sure the seam is on the bottom.At this point if you are planning on freezing them, line them up in a freezer ziplock bag on a cookie sheet and freeze for a couple hours. Once frozen solid you can lift the bag upright and they won’t stick togetherWhen you are ready to bake, line a rimmed cookie sheet with parchment paper. On top of a wire rack, space out your stuffed jalapeños.
When you pull them out of the oven, the cheese will be bubbly and the bacon just crispy, and all will be right in the world. For my husband, it’s football season, but for me, it’s stuffed jalapeño season, and I never forget to say a little prayer of gratitude that it comes AFTER swimsuit season.Ok kids, one for you, and
two… eleven for me!
I love that I can make these and freeze them until I’m ready to bake. It makes last minute parties (and late night cravings) easy! If you want to blow the roof off of your next football party, make these stuffed jalapeños, along with my favorite mozzarella sticks and these amazing wings, all of which are freezer friendly!
I have included an easy to follow recipe below!
Stuffed Jalapeños are crispy, salty bacon and the creamy!
- 1 Gallon Freezer Bag
- 12 Med.-Large Jalapenos
- 1 8 oz brick of Cream Cheese
- 1 C Shredded Mexican Four Cheese Blend or 1 Cup of your favorite cheeses, shredded
- 12 Strips Thinly Cut Bacon
Stem your jalapenos and half them length wise, on the curve, so that your half pieces will lay open side up with out tipping over. Remove seeds and veins. Rinse well and set on a paper towel to dry.
In a small mixing bowl, with a fork, blend your shredded cheeses and cream cheese together.
Press 1-1 ½ tsp. of the cheese mixture into each pepper half. Do not over stuff! The cheese will puff up and if they are over stuffed, the cheese will run out and burn. Each pepper should be half full of cheese.
Cut your 12 strips of bacon in half. To avoid using toothpicks you should make sure to start and end each wrap with the ends of the bacon on the bottom side of your pepper halves. Starting at the top hold one end of the bacon under the pepper then, as you wrap, pull your bacon piece, streching it as much as you can without tearing or breaking it.
Once each pepper is wrapped, place your freezer bag flat on a cookie sheet, and line up your poppers inside, making sure they do not touch. Seal your bag for at least the first couple hours freeze your poppers flat on the cookie sheet. Once frozen solid, you can move the bag in an upright position, allowing the poppers to touch.
When ready to cook, preheat oven to 450 degrees
Line a large, rimmed cookie sheet with parchment paper or foil. Place your stuffed jalapeños on top of a wire rack over the parchment paper.
Bake both pans at once for 20-25 minutes, just until bacon is crispy/chewy.
When done transfer to plate lined with paper towel . Now go hide in the bedroom and lock the door, because you are not going to want to share!