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.
