SANDRA'S TROPICAL BACON-WRAPPED JALAPENO POPPERS with PINEAPPLE
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| A tropical complexity of flavors that you'll simply adore... |
Yields: (10 Poppers)
Prep: 10 mins. |
Roast: 10 to 15 mins.
Roast: 10 to 15 mins.
Posted: by Sandra
INGREDIENTS
***20 toothpicks, soaked for 30 minutes
***Latex gloves for preparing jalapenos
***Latex gloves for preparing jalapenos
10 medium jalapeno peppers
--(All of similar size, about 3" long)
1 (8 oz. pkg.) cream cheese, at room temp.
1 cup shredded cheddar cheese
1 (8 oz. can) pineapple tidbits, drained, and squeezed
--(or crushed pineapple)
--(or crushed pineapple)
2 green onions, finely chopped
10 slices of quality bacon
--(I use Jerry's Meats double-smoked peppered bacon)
Dipping options:
--Sour cream
METHOD
Preheat the oven to 450 degrees. Prepare a baking sheet lined with foil, with a baking rack on top, and set aside.
Butterfly one side of the jalapeno peppers in half lengthwise and remove the seeds, ribs, and stems (without cutting through other side of jalapeno flesh - leave some seeds/stems in if you like them spicier). Cut each piece of bacon in half crosswise. Mix cheeses together in a small bowl, along with the pineapple and green onions. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with soaked toothpicks, and place them cheese-filled side up on rack.
Roast poppers in the oven until the bacon is fully cooked, about 10 to 15 minutes (depending on how crispy you like your bacon, and how thick it is to begin with). Let poppers cool slightly before serving, about 5 minutes.
Note: You can serve the poppers with a ranch dressing or sour cream, although they're also great as is.
[Don't forget to wash your hands after handling hot peppers even if you used gloves.]
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Tip: Cooking these on the grill is another great way to add even more smokiness to your jalapeno poppers.
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