I’m bringing you another spicy recipe! My fellow blogger and good friend Summer makes these a lot and I’ve always wanted to try them. I’m from Tucson, where there is an abundance of different types of peppers ranging from mild to super spicy. Here in Northeastern Ohio, where I currently live for the time being, there aren’t as many choices. However, my local grocer had some fresh jalapeños, so I decided to take the plunge and make Summer’s recipe, but with a Heather twist.
Ingredients you need. Kindly ignore the Hendricks gin. Don’t worry, it doesn’t have any carbs, but still not part of this recipe! Not pictured: Himalayan pink salt
6 fresh jalapeños (preferably organic)
8 oz cream cheese (let sit out until it softens at room temperature)
8 oz freshly shredded cheddar
1 fresh garlic clove crushed OR 1 tsp minced garlic in oil
1/2 tsp smoked paprika (the brand I used is El Avion, from Spain, so it may be hard to find in the U.S.)
Pinch of Himalayan pink salt
12 slices of uncured bacon
1. Preheat your oven to 400°F and then line a baking sheet with aluminum foil or parchment paper.
2. Cut each jalapeño in half lengthwise. I left the stems on, but that is optional. Under the tap, I took out all the seeds and inner membrane and rinsed the jalapeños. If you aren’t familiar with hot peppers, let me give you a few words of warning. The seeds carry a lot of heat, so get rid of them if you don’t want to feel like your mouth is on fire. And for the love of lard, do not touch your eyes, you will regret it!
Don’t come crying to me if you touch your eyes afterward! I gave you fair warning!
3. In a small bowl, place your cream cheese and use a fork to smoosh it down. Yes, smoosh. Then grate your cheddar cheese right on top. Add in the garlic, paprika, and Himalayan pink salt. I started off by mixing it with a fork, and gave up and dug in with my (clean!) hands. A mixer might work better, but sometimes you want to work organically with your food, amiright?
4. Using my fingers (or if you are a Lady, use a spoon), I placed the mixture inside each pepper.
5. Wrap a slice of bacon around each jalapeño. Pro Tip: Start with the wider part of the bacon at the top of the jalapeño half, covering the mixture, then wrap around until you get to the thin part of the bacon, and make sure that it also covers the stuffing. Use a toothpick at each end of the bacon to secure it over your jalapeño. This will help ensure your cheese doesn’t melt out too much. Some will, and that’s fine, but you want to keep most of the cheesy deliciousness inside the pepper.
6. Place peppers onto the lined baking sheet and put them in the oven for 15-30 minutes. Yes, I know what you are thinking, that’s a big discrepancy in time. But I don’t know how crisp you like your bacon, do I? I left mine in for 25 minutes, but I kept checking them. Make sure you check your peppers too. Nobody likes a burned pepper.
Bon Appétit! If you try this recipe, or put your own little twist on it, leave a comment below!