Bonnie's Jalapeño Poppers with Blue Cheese Dip

By á-48920

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!

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

Preparation

Step 1

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.