Sometimes I have an urge for the spicy, so I’ll head to the store and pick up a few of the largest Jalapeno peppers I can find. My husband and I also like to make these puppies on Superbowl Sunday’s for our annual football BBQ. We also whip them up anytime we have a large “dude” gathering.
You seriously can’t mess this recipe up. It requires 4 ingredients in 3 easy steps. I have created a printable recipe just in case.
- 6-12 Large Jalapenos
- 12 oz Cream Cheese
- 4-8 oz Monterey Jack Cheese (shredded)
- 4 strips Bacon
- Fry bacon. Crumble into bits.
- Wash and rinse Jalapeno peppers. Remove seeds.
- Shred cheese
- Mash cream cheese and Monterey Jack cheese in small bowl with fork. Add bacon bits. Stir.
- Stuff each Jalapeno with a mound of cheese bacon mixture
- Place peppers on foil lined cooking sheet
- Cook at 400 degrees until brown on top
- Eat!
Seriously easy right? 
The above easy, easy steps creates the bestest Jalapeno popper recipe. Sometimes, I substitute mozerella cheese for an extra creamy filling. The key to this recipe in my opinion is a super creamy and soothing filling to counterbalance the spicy pepper.
I usually can eat about 3-4 without a problem.
Enjoy!
