Jalapeño Poppers
Servings 40 Poppers
Ingredients
- 16 oz cream cheese at room temperature
- 4 oz Colby Jack shredded
- 2 oz Parmesan finely grated
- 3 oz Spicy Spanish chorizo finely chopped
- 4 green onions slice thin, only green part
- 2 tsps granulated garlic
- 2 tsps lemon pepper
- 20 large jalapeños remove stems, slice in half, remove seeds and membranes
- 20 thin sliced strips of uncooked smoky bacon
Instructions
- Mix cream cheese, colby jack, parmesan, Spanish chorizo, green onions and spices. Cover and set aside.
- Preheat 2 1/2 quarts of water in a large pot at medium heat until it begins to forms bubbles on the side of pot.
- Add the jalapeños in simmering salted water for 10 minutes. Drain and let cool.
- Lay bacon on a metal rack lined with a baking sheet that has been lined with parchment paper. Precook 20 thin slices and of smoky bacon for 15 minutes at 400 degrees. Stack bacon and keep covered by wrapping in foil paper.
- Fill jalapeños.
- Slice bacon in half. You can either wrap around or lay bacon on top of filled popper. Bake in preheated 375 degree oven for 15 minutes, then 3-4 minutes under the broiler