Yield: 40-50 poppers
Ingredients
40-45 Jalapenos
10 slices bacon
8 ozs. Mexican blend cheese, shredded
8 ozs. pepperjack cheese, shredded
8 ozs. cream cheese
½ cup mayonnaise
1 tsp. granulated garlic
1 tsp. onion powder
½ tsp. kosher salt
½ tsp. Tony Chachere’s Creole Seasoning
5 slices cheddar cheese
5 slices pepperjack cheese
Preheat the oven to 375 degrees.
While wearing rubber gloves, slice the stems off of the jalapenos. Run the tip of a knife around the inside of the pepper and scrape out the seeds. Rinse to remove any remaining seeds.
Place the jalapenos top side up in a bundt pan.
Cook the bacon until crisp. Remove from pan and drain on paper towels. When cool enough to touch, crumble the bacon and add it to a large bowl.
To the bowl, add the shredded cheeses, cream cheese, mayonnaise and spices. Mix until thoroughly combined.
Using a small spoon, fill each jalapeno with bacon cheese filling. Place the jalapeno back in the pan.
Cover with foil. (You can refrigerate the poppers at this point up to 3 days. Continue with the next steps when ready to entertain.)
Bake covered in a 375-degree oven for 45 minutes. Remove from oven. Increase oven temperature to 425 degrees.
Remove the foil and top with a single layer of cheddar cheese slices
followed by a single layer of pepperjack cheese slices.
Bake in a 425-degree oven for 15 minutes, until the cheese begins to brown around the edges.
Remove from the oven and serve with skewers or toothpicks.