Bonnie's Jalapeño Poppers with Blue Cheese Dip

Usually these are made on the grill but I was never satisfied with the way they turned out. The peppers and bacon were always under cooked or the cheese melted out onto the grill. These were perfect!
Photo by Bonnie S.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    Jalapeño peppers

  • 4

    Slices of bacon

  • 8

    Blocks of Monterey Jack cheese, cut to fit

  • Dip

  • 1/2

    cup Mexican Crema, or sour cream

  • 1/4

    cup mayonnaise

  • Blue Cheese crumbles

Directions

Bring a medium sized pot of water to boil. Drop in the peppers and cook for 3-5 minutes until they start to soften slightly but still firm being careful not to overcook. Drain on a paper towel. Make a slit lengthwise in each pepper removing the seeds, I wear gloves. Place one of the blocks of cheese in each pepper, don't over stuff. Cut the bacon slices in half, widthwise. Wrap each pepper with a half slice of bacon and secure with a tooth pick. Heat a medium sized fry pan to medium to medium/high heat and set peppers seam side down to cook. When the bacon starts to brown rotate 1/4 turn and repeat until all sides are browned. Drain on a paper towel and serve with dip. Dip: Mix the crema and mayonnaise until smooth. Add blue cheese crumbles to taste.

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