Thursday, February 2, 2012
Jalapeño Poppers with Strawberry Jam
Slow Jams Strawberry Jam is the perfect ingredient to balance the heat of the jalapeños in this dish. With the crispy bite of bacon, the creamy smoothness of cream cheese and the sweet strawberry finish, these jalapeño poppers are like little bullets of edible dynamite!
8 ounces Cream Cheese, Softened
1 lb. Bacon
½ Cup Slow Jams Strawberry Jam
Remove stems from the jalapeños and cut in half lengthwise. Remove the seeds from the jalapeños and any white membrane that remains (this is where all the heat comes from. If you would like your poppers hotter, keep some of white membrane intact).
Fill each jalapeño half with cream cheese. Cut bacon strips in half and wrap a piece of bacon around the jalapeno so it’s completely covered. Try to keep the bacon ends on the bottom of the jalapeño so they do not open up during baking. If you would like, insert a toothpick through the jalapeno and the bacon to keep the popper together. Place poppers on a sheet pan and heat the oven to 425 degrees.
Cook poppers from 15-20 minutes until bacon is cooked and crisp. Remove from oven and allow to cool for 10 minutes (cream cheese filling will be extremely hot!). Use strawberry jam for dipping. You may also dollop jam onto a platter and place each popper on top.
*Slow Jams Tip: it is helpful to use kitchen gloves/latex gloves when working with the peppers, so the capsaicin doesn’t get all over your hands. Be sure not to touch your eyes, face or any other body part until you know your hands are capsaicin free (it can burn!).