It’s not summer without this easy bacon and onion stuffed jalapeño popper appetizer. They are not hot if seeds and ribs are removed.
EQUIPMENT: large cast iron skillet, whisk, tongs
Jalapeño Poppers Stuffed with Bacon and Onion
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
20
minutesIngredients
12 large jalapeño peppers, red if possible
2 slices thick-cut smoked bacon, chopped
1 cup finely chopped red onion
1 (8-ounce) package cream cheese, softened
1/2 cup smoked cheddar cheese
1/2 teaspoon ground cumin
Directions
- Cut the top 1/3 from jalapeño peppers and remove seeds and ribs.
- Finely chop the 1/3 of the jalapeño pepper just removed.
- In a medium skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet. Add chopped jalapeños and onion to skillet. Cook until the onions are slightly caramelized.
- In a medium bowl, beat cream cheese with a fork or whisk until creamy. Beat in bacon, onion and jalapeño mixture, cheese, and cumin.
- Spread mixture into jalapeños.
- Place large cast iron skillet over medium-high heat. Add 2 tablespoons lard.
- Just when it starts to smoke, carefully place the jalapeños in the skillet.
- Cover and cook, occasionally moving them in the skillet with tongs so they don’t stick, until the bottoms are slightly charred and the cheese is well melted.
Tags
bacon cream cheese jalapenos