My wonderful husband grows the Best Tomatoes in the World, and was traded some jalapeno chilies for his tomatoes in the community garden this past weekend. He came home enthused with the suggestion from a fellow gardener, to make poppers.
I’ve never cooked them before and so today I made this recipe with a few changes to the ones I saw online. Let me say these are really delicious. I added a beaten egg to firm up the cheese mix while baking and the zest of half a lemon to give it some light flavour and if I had lime zest and cilantro, would have used that instead of the parsley and lemon.
We’re in full autumn colours here right now, it’s just beautiful. While I made these the persimmon tree at the kitchen window was filled with birds, feasting on the persimmons left as a fruity fall banquet for our feathered friends. The downy woodpecker was visiting the suet house, and working with the jalapenos was like holding the warmth of the summer sun in my hands – literally! I suggest wearing gloves if you have very hot chilies you’re working with.
Have fun making these and nice to have you drop by. We really enjoyed them!
9 jalapeno chilies
1 small shallot
3 garlic cloves
3 tablespoons chopped parsley
1/2 cup cream cheese
1 cup strong cheddar
3 rashes bacon
1/2 lemon zest
Chop up bacon, bake and crisp in oven at 400F for about 12 minutes.
Wash chillies, halve and remove husks with a sharp knife.
In a bowl warm up cream cheese in a microwave proof bowl, adding zest of lemon, crushed garlic and shallot, parsley, seasoning grated cheese and bacon chips.
Mix and add beaten egg.
Place the cream cheese into the chillies with a teaspoon, try not to over fill. Place filled jalapenos in dish you cooked the bacon in and drizzle over peanut or avocado oil.
Sprinkle on taco seasoning or smoked paprika.
Bake in 400F oven for about 20 minutes or until nicely browned on top.