My Bacon and Beer Jalapeno Poppers adds a delicious twist to the classic appetizer.
I have been obsessed with jalapeno poppers since I discovered them as a teenager. At fourteen years old I scored an exciting job in which I sat out in a booth for five hours a day, baking in the hot sun, as I collected dollars from people coming to swim at the local swimming hole. Not exactly a glamorous job, but I did get an envious $4.25/hr, all the free Dr. Pepper I could drink, as well as half priced food. Though, pretty much the only thing I was ever interested in ordering were the jalapeno poppers!
There is just something absolutely tantalizing about getting the snap of a jalapeno pepper and the creaminess of the filling all in one delectable bite. Adding in two of my other favorite flavors, bacon and beer, only makes me more excited to eat these!
If you don’t want it to be overly spicy, make sure to take your time scraping out the inside of the pepper, and I highly recommend wearing latex gloves while doing it. This will prevent the capsaicin from burning your hands.
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Bacon and Beer Jalapeno Poppers
- 12 Jalapenos
- 8 oz Cream Cheese softened
- 1/4 cup Beer
- 1/2 lb bacon cooked and crumbled
- 2 tbsp Breadcrumbs
- Kosher Salt
- Cut jalapenos in half, lengthwise, to form small boats.
- Do your best to remove the seeds and veins from the inside the pepper to tame the heat.
- Combine cream cheese, beer, and bacon crumbles.
- Sprinkle breadcrumbs evenly over the top of each popper and dust lightly with salt.
- Bake at 400 degrees for 25-30 minutes.
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