I am so stoked to introduce you to my old friend Nate Tano. I’ve been following his food posts on Facebook for years and I’m happy to say that I’ve finally found a way to steal some of his recipes! When I started this blog, I wanted to focus on simplicity but from a male perspective — simplicity in the way we live, educate, and eat.
I made these over the weekend and holy cow, they’re awesome!Print
Take this simple yet delicious appetizer to your next cookout or get together. They will quickly become a favorite with your family and friends. These little explosions of flavor have it all. Sweet, Spicy, savory, and the perfect blend of textures. I hope you enjoy them as much as we do.
- 8 Jalapeno peppers Halved, seeded, and stemmed.
- 1 block of cream cheese (8 oz) softened.
- ¼ cup finely chopped green onion.
- 8oz of sharp shredded cheese.
- 2 tablespoons of Worcestershire sauce.
- 2 tablespoons of your favorite BBQ rub
- 8 strips of bacon.
In a large bowl mix the block of cream cheese and half the shredded cheese. Once soft and incorporated, add the green onion, the Worcestershire sauce, and BBQ rub. Mix till well blended.
Now leave the bowl to sit at room temp and let the flavors blend. Grab a food glove (or a baggie if you don’t have a glove) and a sharp knife. Gut the jalapeños down the middle I leave the stem for presentation. Then remove the seed pods and the membrane from the inside. I use a melon scoop with teeth for this part and it makes quick work of it. Leave the membrane if you want more heat.
Start filing the jalapeños with the cream cheese mixture. You can use a spoon or a knife. Or you can put it in a piping bag and fill them that way. Fill them just to the top of the pepper then smooth it flat.
Add a bit of the remanding shredded cheese on top of each one to melt down and lock all that flavor in. Next start at the bottom of the pepper with a strip of bacon. Hold it in place and stretch and pull it as you wrap it. If you do this tight enough you will not have to use any toothpicks to secure the bacon.
If you want more heat leave the membranes inside the pepper.
I usually let is sit at room temp for a while, so it softens up and is easier to work with.
I use the thin cut bacon, so it is easier to wrap around the poppers.