Texas Bacon Wrapped Jalapeno Poppers
Texas Bacon Wrapped Jalapeno poppers, what a welcomed sight at any party. Reminds me of Guacamole; there just isn’t ever enough. In this recipe, you’ll see what makes them Texas Jalapeno poppers. In Texas, where things are bigger and that’s what we did in this recipe, added more big flavor with a touch of freshness.
Best Texas Jalapeno Poppers Recipe
Getting started with making the perfect Texas jalapeno popper begins at the grocery store. There is a way to tell how hot a pepper is without even touching one. You can tell by the stems. Yep, that’s right the stem. The more the stem curves the hotter the pepper. Cool, right?
Peppers hotness is measured by a scale called the Scoville scale
Look at the wide range of Jalapeno hotness. Paying attention to the curve of the stem just means that much more dealing with jalapenos.
Jalapenos scoville level (2,500 to 8,000)
When you clean the inside of the jalapeno pepper be sure to remove as much of the rib as possible. The white part (Rib) is the hottest part of the pepper, not the seeds like most believe.
The Filling for Texas Jalapeno Peppers
Slice half of one onion very thinly. Taake your time with this as you don’t want large pieces of onion
Here’s one of the key reasons this is called Texas Jalapeno Poppers. The addition of Serrano pepper. Yes this pepper is hot, but if you shop for ones with straight stems you’re going to be ok. Serrano’s have a very fruity flavor profile that is quite special. If you don’t like the addion of more heat, not problem, just don’t add them. We still have one more ingredient that makes these Texas Jalapeno poppers.
Cilantro offers a nice pop of freshness. Did you know Cilantro is the plant grown from coriander seed?
Like Cilantro? Here are a few more reasons
Very cool ingredient in Texas Jalapeno Peppers you won’t see many other places. Pimento cheese..MMM
Another ingredient that makes this recipe Texas Jalapeno Poppers
Can’t make Texas Jalapeno Poppers without bacon. You could change out the bacon for prosciutto for a touch of elegance and fanciness
Start wrapping by the stem and try to keep the bacon flat without curling. Helps the bacon cook quicker and offers nicer presentation
Fill as full as you can. Around 1 1/2 tablespoons.
- 12 to 15 Fresh Jalapeno Peppers (Sliced in Half lengthwise)
- 8oz Package of Cream Cheese
- Package of favorite Bacon
- 2 tsp of Garlic Powder
- ½ tsp of Sea Salt
- 4 Tbsp of Pimento Cheese
- ¼ to ½ tsp of Serrano Peppers (minced)
- Juice from Half of one Lime
- 1 Tbsp of Cilantro
- Half of one Onion (Minced)
- Slice jalapenos in half lengthwise. Try to preserve the stem for presentation. Remove everything stem or seeds. Make sure you remove all the white parts inside. That's what is actually hot in the peppers.
- In a large mixing bowl, add cream cheese, pimento cheese, onion, serrano, cilantro, garlic salt, lime, salt and mix well.
- Next, fill the jalapenos with the filling and wrap with bacon. Tip: Fold over the Bacon in half lengthwise and cut down the middle to split the bacon in half. Splitting the Bacon helps with the cooking of the bacon. Renders the fat out quicker. Watch the video above for technique. Sprinkle the tops of the jalapenos with fresh cracked black pepper.
- Preheat oven to 350 degrees and cook for 30 to 40 minutes or until the bacon is cooked nicely.