Prairie Poppers

Posted September 1, 2014 by Prairie Wife - 4 comments

One of my favorite things about pregnancy is cravings. Nothing tastes better than giving that baby belly what it wants. With Cowboy J, it was bacon, popcorn shrimp, and onions. With Cowgirl G, it was cookie dough blizzards, banana splits, and Queso dip. Cowboy W was curry and chicken-fried steak. Cowboy C was brats, grapefruit, fresh tomatoes, and mozzarella. This baby’s cravings seem to be along the same lines as Cowgirl G. My current favorites are Snapple, Skittles, and Jalapeno poppers!

The Cowboy has been ecstatic about this because I usually can’t handle mild salsa! Until this pregnancy, I had only bought jalapenos one time to cook with. Now, every week, the fridge is full of fresh Jalapenos and HOT salsa. He’s keeping his fingers crossed that my new love of spicy hot food will stick but, based on past experience as soon as the baby is out I’ll go back to being a big sissy. Over the last few months, I have perfected my homemade Jalapeno poppers and renamed them Prairie Poppers. I’ve tried the recipe out on several of my friends, and they all immediately asked when I was posting it so they could make their own. In truth, the best part is the delicious filling, and I’ve found a few creative ways to use the extra in other recipes (you’ll probably have some leftovers with this recipe).  I highly suggest using it as a dip for tortilla chips (and I won’t judge if you eat it by the spoonful), putting it on top of your tacos or nachos, or mixing it up with some taco meat, veggies, cheese, and tater tots for a spicy taco casserole!

Prairie Poppers
Prep Time 15 min Cook Time 15 min
Serves 8

Ingredients

1/2 lb bacon
10 large Jalapeno peppers
2 8oz Packages of Creme Cheese
1 cup shredded Mexican cheese (plus extra for sprinkling on top)
1/2 small onion
1 clove garlic
1/4 cup salsa (pick mild, medium, or hot based on your preferences)
1 green onion chopped for a topping
few drops of lime juice
Sour cream for dipping if desired

1. Cut up half of the bacon into small pieces and fry it in a pan on the stove. Set oven temp to 375.

2. While the bacon is frying, cut the Jalapeno peppers. First cut off the tops, then slice them long ways down the middle. Then, using your fingers or a spoon, clean out the seeds. Place them on a cookie sheet lightly sprayed with non-stick spray. Please remember to wash your hands afterward, and don’t touch your face, eyes, or kids until you have!

3. Once the bacon is done, drain off the grease.

4. Place bacon, cream cheese, shredded cheese, onion, garlic, and salsa in a food processor or blender and blend until smooth.

5. Using a large spoon, scoop out the filling and fill the empty raw peppers.

6. Wrap one full piece of bacon around each jalapeno.

7. Place your Prairie Poppers in the oven and cook until the filling is bubbling (15 min). Serve them while they are still warm.

The Cowboy likes to grill them, and I must admit they are pretty tasty this way, too.

If you have leftovers, you can chop up the remaining Prairie Poppers and mix them with shredded cooked chicken for a phenomenal Chicken Salad Sandwich.

Categories: Health and Wellness, This and That

Tags: , Appetizers, Jalapeno poppers, mexican food, On the Side, recipe, spicy food