The Best and Easiest Jalepeno Poppers Ever!

When I was out harvesting at Vasa Gardens, Terri the farm-hand described to me a simple tasty recipe that I just could not wait to make.  It’s Jalepeno Poppers, he freezes them for later use and I was sold immediately, I picked over a ¼ bushel of jalepeno peppers immediately and made these the first night they were picked.  I’ve made them a few times by now because they’re the perfect appetizer to make when watching a football game or going to a party.


Here's a picture of the bounty that I harvested a couple of weeks ago: tomatoes, jalepeno peppers, habanero peppers, green peppers, and banana peppers:

These Jalepeno Poppers are SO GOOD.  And SO EASY to make.  The other great thing is that they freeze GREAT.  Enough said??

JALENPENO POPPERS WITH BACON
-Jalepenos
-Cream Cheese
-Bacon (not thick cut)
***Please wear gloves when chopping up jalapenos!
1)      Cut off top of jalepeno, slice in half and remove seeds.
2)      Fill the cavity with cream cheese.
3)      Wrap a half slice of bacon around each filled pepper
4)      Place all poppers on a baking dish and bake at 400 F for about 30 minutes

To preserve the poppers, simply fill them with cream cheese and place these on a baking sheet.  Put in freezer, when they have frozen put them in gallon freezer bags.  When you’re ready to cook them just wrap each frozen popper with a half slice of bacon and bake at 400 F for 30-45 minutes.  Easy!

Kayla and I chopping up the jalepenos and filling them with cream cheese

Wrap each filled jalepeno pepper with half a slice of bacon

Bake at 400 F for about 30 minutes and they're done

Here's how to freeze the poppers:

Stuff peppers, place on sheets and into freezer...

....after they're frozen put them in freezer bags and back into the freezer