Ingredients
- 8 Fresh JUMBO Jalepenos
- 8 oz Block of Cream Cheese (room temp)
- 1 C. Shredded Cheddar Cheese
- 1 tsp Garlic Powder
- 16 slices of bacon
Directions
In a medium bowl, combine cream cheese, cheddar and garlic powder with an electric mixer. Let this mixture sit out to get soft while deseeding your jalapeños.
Chop the tops off of your jalapeños and cut a slit lengthwise from the top to the tip for added access for piping cheese. Use top and slit to carefully run your knife along ribs inside jalapeño to remove as much of the ribs and seeds as desired. The more you remove, the less spicy your poppers will be. (I highly recommend wearing rubber gloves for this part)
Scoop cheese mixture into the corner of a Ziploc bag for piping. Then place this Ziploc into another Ziploc for added strength. Squeeze cheese as far down into tip as possible before snipping off the corner with scissors. I usually make a hole about ½” across. The cheese is going to still be pretty thick and difficult to squeeze out but just take your time. Carefully work the tip of the piping bag into the tip of the jalapeño using the side slit and working to the top of the jalapeño.
Wrap bacon around filled jalapeños trying to seal the cheesy top opening if possible. I usually use 2 slices of bacon per jalapeño.
Wrap each popper in foil, taking care to seal as best as possible.
Make sure your campfire is really nice and hot with some nice red glow coming from deep inside. Carefully work your foil packets deep inside your campfire and leave them for longer than you would expect. This is a fine science unique to each campfire of course. After a while you are just going to have to start checking on the cooking progress by unwrapping a popper or two to check and see if the bacon looks like it is cooked. Sometimes it can take as long as an hour for these to fully cook, again, depending on the heat of your campfire. Enjoy!