Wednesday, November 30, 2011

Jalapeño Poppers

Turns out you only really need one jalapeno plant. The TWSF garden staff grossly underestimated the jalapeno’s  production powers and included four jalapeno plants in our roof top garden this summer. We could have opened a stand at the farmers market with all the excess peppers. This bountiful harvest forced the TWSF research team to find creative uses for all of our excess capsicums. Our researchers are pretty lazy and came back with the most obvious solution, the jalapeno popper. The recipe below is a mash up of the best aspects of many recipes we found and was honed to perfection over many iterations in the TWSF test kitchen. Enjoy.

  • A dozen or so jalapeno peppers
  • 3 slices bacon, finely chopped
  • 1/4-1/2 cup onions, fine dice
  • 1/2 cup mushroom, fine dice
  • 3 oz cream cheese, room temperature
  • 6 oz shredded Monterrey jack cheese (many recipes call for a mix of mozzarella and another cheese, Monterrey jack works fine and only using one cheese will save $4)
  • 1 egg, beaten
  • Plain breadcrumbs

1) Cut the jalapenos in half lengthwise and remove the seeds and white flesh. I found it easier to leave the stems attached, it prevents the cheese from flowing out of the popper (if you cut the top of the pepper off to remove the stem) and makes for a nice little handle, just remind people not to eat the end.

2) Chop the bacon to a rough cut (it is easier to get a fine chop after the bacon is cooked). Cook the bacon mushrooms and onion until bacon is crisp. Chop the bacon into fine bits.

3) Mix the cooked ingredients with the cream cheese and shredded cheese in a large bowel.

4) Fill the halved jalapenos with the filling

5) Lightly beat the egg in a bowl and pour some bread crumbs onto a plate. Dip the jalapeno filling side down into the egg, making sure to only get egg on the filling leaving the underside of the pepper clean. Dip the jalapeno filling side down into the breadcrumbs,coating the filling. Place the peppers onto a foil covered baking sheet, filling side up,

6) Bake at 350 for 20-30 minutes until the breadcrumbs are golden brown.


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