Since then, I would like to think I've perfected the art of a jalapeño popper. I used to use this cooking creme for the cream cheese. Since then, they stopped making it (sad times) but now I use regular cream cheese and it is probably for the best. So here's my updated version of that recipe, since I made them over Christmas break:
Jalapeño Bacon Poppers:
fresh jalapeños (however many you plan to make)
cream cheese block (we made 20 poppers with one block)
your choice of seasoning (you could use garlic salt, Old Bay seasoning, creole seasoning, etc)
a package of bacon
Preheat the oven to 375
1) chop your jalapeños in half, deseeding and taking out the membrane
2) meanwhile, soften your cream cheese in the microwave, then mix in bowl with the worcestershire sauce (to taste) and seasoning.
3) spoon the cream cheese mixture into the jalapeños, filling the jalapeño
4) wrap your bacon around the jalapeño - I cut my bacon in half and did 1/2 a piece per jalapeño but if you were feeling generous you could use the whole one
Note: we use our broiler pan so the bacon grease can drip down onto the foil covered bottom pan of the set, that way the bacon doesn't burn in its own grease. I highly recommend.
And... the end result. Not too many in the picture because we nommed them all super quick:
In excessive calories,