Bacon-Wrapped Jalapeno Poppers

April 21, 2020
Created by Harmons
1 hour 10 minutes
Serves 6-8
  • 12 slices bacon
  • 12 large jalapeno chiles
  • 1 1/2 cups frozen corn kernels, thawed
  • 1/2 tsp chili powder, plus more for garnish
  • 1/4 tsp ground cumin
  • Salt
  • 1-2 green onions, finely chopped
  • 1 1/2 tsp chopped fresh cilantro, plus more for garnish
  • 6 oz cream cheese, softened
  • 4 oz shredded Beehive Hatch chile cheddar cheese
  • Toothpicks
  • 2 oz cotija cheese, crumbled
  • Crema Mexicana, for garnish, optional

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Place a cooling rack on baking sheet.

In a frying pan over medium-high heat, add bacon slices and 1 cup water. Cook bacon until water has evaporated and fat has partially rendered, about 7 minutes. Transfer to a paper towel-lined plate.

Using disposable gloves, cut off tops of jalapeños and remove seeds and ribs using a jalapeño corer, apple corer, or small paring knife. Reserve tops.

Discard all but 1 tablespoon oil from frying pan and heat over medium-high. Add corn kernels and cook, 5-7 minutes. Add chili powder, cumin, and salt and continue to cook until spices have toasted and become fragrant, about 30 seconds. In a bowl, toss corn with green onion and cilantro. Add cream and cheddar cheeses to corn mixture. Stuff each jalapeno with corn-cheese filling. Top it a jalapeno top and wrap jalapeno completely with a bacon strip. Use toothpicks to keep top and bacon on jalapeno.

Place filled jalapenos on prepared rack and baking sheet. Bake until bacon is cooked through and browned, 35-40 minutes. Place jalapeños on a platter and sprinkle with cotija cheese and drizzle with crema Mexicana, if using.