Monday, March 24, 2014

Eric's Open-Faced Jalapeño Poppers

I usually let Eric, my husband,  make those jalapeño poppers because I do not enjoy cutting up jalapeños.  I love eating those though!

Eric's Open-Faced Jalapeño Poppers 

Heavenly Delicious and Spicy!  Cream Cheese will tame down the spiciness.  

What you need:
~Baking sheet pan lined with foil paper and top it with cookie rack (that will let juices or grease drip through) ~A bowl with water for jalapeños to submerge (helps to get some spiciness out) ~1 pound of fresh jalapeños, cut into half and seeded. ~1 block of cream cheese. ~ Bacon, cut into half and count how many jalapeños you have that you will need bacon for. 

Place halved jalapeños into a bowl of water.  Let them submerge for about 5-10 minutes before you prepare.  Then fill in bowls of halved jalapeños with cream cheese.  Place these on the top of cookie rack in the baking sheet pan facing up. Then top cream cheese with bacon.  Bake at 350 degrees for about 30 minutes.  If these Bacon don't look cooked through, then turn on high broil to cook the bacon some more.  About 5-8 minutes.  Keep an eye out on these hot babies.  Be sure they don't burn.

See the baking sheet lined foil paper and topped with cookie rack.

Fill those cream cheese into bowls of halved jalapeños.
Then bacon.

Viola!!!  Easy, inst it?!  That's Open-Faced Jalapeño Poppers!


~Heavenly Delicious Recipe by Eric Emmons (Meli Emmons)