50/50 mix of Philly cream cheese and shredded cheddar cheese, and then some chopped cooked bacon.
I cook them loaded in a popper rack on my gasser, usually with a piece of foil under it to keep the tips from burning.
Just cook until the cheese is melted.
These spicy jalapeño poppers filled with crispy bacon, cream cheese and parmesan are so simple and craveable you’ll be looking for any excuse to make them. (Spoiler alert: you don’t need one!)
Then we did a slight variation of the Mike Chavez (1/4 of the receipe):
About 2lb. fresh Jalapinos
2 8oz blocks cream cheese(room temp)
1C shredded sharp cheddar
1 heaping tblsp dry onion
1tblsp. granulated garlic
1/2 c or more Pulled pork or fine chopped little smokies - We used chorizo here
1 or 2 tblsp. Honey. (secret ingridient)
2 lb bacon thinner the better
I only wrapped some of them, and some unwrapped.
They were all delicious, my wife preferred the bacon wrapped ones. I thought the "modern proper" recipe had the better texture because it didn't need to cook as long as the bacon wrapped ones. they had some bite to them.
Started with 4 jalapenos, cut in half, seeded and cleaned. Stuffing was cream cheese, shredded cheddar and colby jack, and spice rub. Wrapped in thick cut uncured bacon from the Sprout's meat counter. I actually put them together last night and put them in the fridge and I feel like they...
Filling was cream cheese and shredded cheddar and colby jack. The bacon was the thick cut bacon, which I think is important. The edges get crispy, but the rest of the bacon melts in your mouth. The glaze was wing sauce, BBQ sauce, and some hot sauce.