Author Notes
When we needed an appetizer for a little get-together we were inspired by a similar recipe for poppers that we found on Simply Recipes . The beautiful dark green of the little jalapenos contrasts with the yellow of the cheese and the red brown of the bacon; placed on a bed of shredded iceberg lettuce, a white plate and a multi-colored place mat, the effect is dazzling.
Once cooled they can simply be eaten by picking them up with one's fingers and taking a bite. They are a little spicy; but for those of us liking spicy foods, they are a delicious appetizer. If one wants to cool them down, a dip in lite Ranch Dressing does the trick. —Tom and Anita Morgan
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Ingredients
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5
large jalapeno peppers, split lengthwise and seeded with the white ribs removed
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1/3 cup
cooked bacon, cut small or use prepackaged Bacon Bits
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1/3 cup
green onions, chopped small
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1/4 cup
fresh cilantro, chopped small
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6
slices Pepper Jack cheese, chopped small
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4
slices Pepper Jack cheese, cut to fit jalapenos
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3/4 teaspoon
dried cumin
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1/2 teaspoon
dried oregano
Directions
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Cut off the top of the peppers close to the stem. Then split the peppers lengthwise and scoop out the seeds and white ribs; a grapefruit spoon works pretty well for this.
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Cut 4 pieces of the cheese to fit over the 10 stuffed poppers. Chop the rest into small pieces for the filling.
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Mix all of the chopped and shredded ingredients together and fill the pepper halves. Place a piece of cheese on top of the filling on each popper.
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Place all of the peppers, filling/cheese side up on a lightly oiled baking dish and bake at 375*F for 20 minutes or until the cheeses is thoroughly melted but not burned and the pepper looks cooked.
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Allow to cool then arrange on a bed of shredded iceberg lettuce or cilantro sprigs placed on a white serving plate. Enjoy the color, texture and taste of these delicious little treats. If you really like poppers dipped in a sauce, then we suggest that you dip these in a lite Ranch Dressing.
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