Low Carb//Gluten-Free//Paleo-ish?
When I was younger my taste buds were total sissies. By younger I mean teens and below. I wanted nothing to do with anything spicy. My mom and her boyfriend were members of a Pepper Lovers Club back in Virginia. Thinking about this now, it sounds like an awesome time!
Nowadays, I love hot foods. Not as much as my husband, who douses everything in Tabasco, but I do like a little kick with most of my foods. Jalapeno poppers were one of my favorite bar foods. Traditionally covered in bread crumbs and fried, these little bad boys are definitely on my “do-not-eat” list. Every now and again we get a craving for them, though.
These will most certainly hit the spot if you are lusting after a spicy, smoky & tangy appetizer! They take a little work to prepare, but they are so worth it.
I like to add a couple more layers of flavor to my popper by sprinkling on some chopped fresh cilantro and squeezing a wedge of lime juice on them. It gives them a little more Mexican feel that I really like.
INGREDIENTS:
- 20 whole, fresh jalapeños
- 16 oz fresh goat cheese, softened at room temperature
- 1 to 2 pounds of bacon (the thinner cut works best)
- 1 small bunch of cilantro, chopped
- 1 lime, cut into wedges
DIRECTIONS:
1. Preheat oven to 375 degrees F.
2. Cut the jalapeños in half, lengthwise. Remove the seeds and membranes. Stuff each jalapeño half with goat cheese. Wrap each jalapeño half with bacon. Secure with a toothpick.
3. Bake in the preheated oven for 20 to 25 minutes. If after 20 minutes the bacon doesn’t look brown enough, turn on the broiler for a couple of minutes to finish. Just keep a close eye so they don’t burn!
4. Garnish with cilantro and lime. Serve immediately or at room temperature.
The Primitive Palate 
YUM. These look so groovy, love those horrible processed poppers but love these a lot more. Your site looks really good.Different from last time I checked it out. Likee a lot.
Thanks! My husband was in Romania with our good camera for a long while, but he’s back so we have pretty pictures now 🙂
We seriously can’t get enough of these poppers, for 2 of use I usually have to make about 40 and we just eat them as a meal haha.
Hi, Jhuls from ‘thenotsocreativecook’ introduced me to your blog. Looks great! I love these jalapeno poppers!
They are seriously addictive! They are a little labor intensive, but so worth it!
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Can these be made ahead of time?
You can prep them all the way up the the baking part even a few days ahead as long as you keep them refrigerated and wrapped in plastic (or some sort of covered storage container!)
Usually if I bring these to a party I will stuff and wrap them in bacon and then baked them at the house of the host so they are nice and hot 🙂
Thank you! That’s what I’ll do. The more I can do ahead, the better.
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You know, you’re like this close to making me try goat cheese again, for the billionth time :v . Never a fan but maybe bacon and jalapenos will fix that.
Making these tonight…. with cream cheese…
They are addictive!
Yes they are! They were fantastic… came out perfect….
This was fun to make. I did substitute cream chesse instead of the goat
cheese. It was sooooo good! I only made a few of those. The next time there will be LOTS more! Thanks for sharing your recipes.
Awesome! They are a little time consuming but soooo good!
Does the bacon fully cook in the oven? I wonder if starting the bacon in a frying pan before wrapping will be necessary? I’m going to try these for the first time and take them to a baby shower tomorrow. They look simple but amazing!
I use the fully cooked pork rinds, the big fluffy ones.
Yes! That is why I use the cheap bacon that is really thin.