Jalapeno Poppers Blue Cheese Style Food

BLUE CHEESE JALAPENO POPPERS

Steps:

• Place cream cheese on the counter to get to room temperature while prepping the jalapeños.
• Meanwhile, remove seeds from the jalapeño poppers. I find this the easiest to do by cutting off the tops and using a butter knife to remove the seeds while running under water in the sink. Cut the jalapeños in half.
• Crumble the blue cheese and mix with the cream cheese in a bowl. Spread the cheese mixture into each jalapeno. Next, place a piece of bacon the same size as the jalapeno right on top of the cheese; the cheese will help the bacon adhere to the pepper.
• Heat your grill for medium direct heat, about 350 degrees. Places your jalapeno boats onto the grill and let grill for 8-10 minutes or until char marks have formed and the cheese has begun to get bubbly.
• Serve immediately. Prepare to be amazed!

JALAPENO POPPERS

Steps:

• Preheat the oven to 400˚F. Halve the jalapenos lengthwise. Remove and discard the seeds and membranes from the jalapenos.
• In a large bowl, combine the cream cheese, garlic, salt, pepper, green onion, shredded cheese, and cooked bacon for the filling.
• Fill the jalapeno halves with the mixture. Placed stuffed jalapenos on a baking sheet and bake at 400˚F for 18-20 minutes, or until the cheese melts golden in color. Sprinkle Parmesan cheese over the poppers and serve.

JALAPENO POPPERS WITH BLUE CHEESE

Steps:

• Preheat oven to 375 degrees.
• Cut peppers in half lengthwise, and scrape out seeds and white membrane.
• In a small bowl combine cream cheese and blue cheese together. Fill the inside of each pepper half with cheese mixture.
• Cut bacon slices in half, crosswise. Wrap a piece of bacon around each filled half of jalapeno, and secure with a toothpick.
• Place a broiler rack on top of a baking sheet or pan and place poppers on the rack. The bacon drippings can drain off into the baking sheet as they cook.
• Cook about 20-25 minutes, or until bacon is cooked through.

JALAPEñO POPPERS

Steps:

• Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
• Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
• In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
• Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
• Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.

JALAPENO POPPERS BLUE CHEESE STYLE

Steps:

• Take the first six ingredients and mix well.
• Set aside in fridge for 1-2 hours(can make up to 2 days in advance).
• Cooked the bacon halfway and cut in half so you have 40 pieces.
• Cut Jalapeños length wise and and clean.
• Fill Jalapeños with cream cheese mixture.
• Place bacon strips on top or wrap around Jalapeño.
• Bake at 400 for about 10-12 minutes until bacon is cooked.
• Serve with a side of wing sauce, ranch dressing or just plain works too.