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Sweet Sofrito

Jalapeño Poppers

Jalapeño halves filled with a creamy cheddar and cream cheese filling, wrapped in bacon and baked until crisp.

By Wanda Oyola 55 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Rows of halved jalapeños filled with golden, bubbly cheese and wrapped in crisp bacon on a platter.

Jalapeño poppers are the snack that disappears first at any cookout or game day: fresh jalapeño halves filled with a creamy, cheesy mix, wrapped in bacon and baked until the bacon is crisp and the filling turns golden and bubbly. With the seeds and ribs scraped out, they have a gentle heat most people enjoy.

The Thermomix® TM7™ chops the cheddar, garlic and green onion in one go, then blends them with the cream cheese into a smooth filling that is easy to spoon or pipe into the peppers. The oven does the rest, and baking them on a rack keeps the bacon crisp all around.

Made in the Thermomix® TM7™

Jalapeño Poppers

Makes: 24 poppers

  • Prep25 min
  • Cook25 min
  • Total55 min
  • Serves12

Ingredients

Instructions

  1. Preheat the oven to 200°C (400°F) and set a wire rack on a foil-lined baking sheet.
  2. Wearing gloves, cut the jalapeños in half lengthwise, leaving the stems on, and scrape out the seeds and white ribs with a small spoon.
  3. Place the cheddar, garlic and green onions in the mixing bowl and chop 6 sec/speed 6. Scrape down the sides with the spatula.
  4. Add the cream cheese, paprika and salt and mix 20 sec/speed 4, until evenly blended.
  5. Fill each jalapeño half with the cheese mixture, using a small spoon or a piping bag.
  6. Wrap each half around the middle with a half slice of bacon, tucking the ends underneath, and place them on the rack.
  7. Bake in the oven for 22 to 25 minutes, until the bacon is crisp and the filling is golden and bubbly. Let them cool 5 minutes before serving.

Tips

  • Wear gloves when you cut the jalapeños and keep your hands away from your eyes. The oils from the peppers stay on your skin for hours.
  • Want more heat? Leave some of the ribs in a few of the peppers and tell your guests which ones are the hot ones.
  • Make ahead: fill and wrap the poppers, cover and refrigerate up to 1 day. Bake them straight from the fridge, adding 3 to 5 minutes.

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