The perfect bite is a marriage of flavors and textures on your palate that creates a symphony only a genius could write. This jalapeño popper combines crispy bacon and creamy cheese which in addition to creating the perfect bite helps to diminish some of the heat from the pepper. The use of Lapsang Souchong adds a smoky element to the bacon that enhances its perfection. Sure to be a hit at any party you throw even if it’s just a party for one with a nice cup of tea.
1 tbsp Lapsang Souchong tea (substitute: Puerh, Darjeeling black)
½ cup water
½ cup ice
In a small saucepan heat the water to a boil then remove from heat. Place tea into the water and steep for 5 minutes. Once the tea leaf is removed add the ice to bring the temperature down. Place the bacon into a zip top bag and pour your tea over the top. Allow your bacon to marinate in the fridge for 4-24 hours.
Preheat oven to 425°
8 jalapeno peppers
8oz cream cheese
1 pk bacon
Cut the peppers in half and then use a spoon to dig out the seeds and ribs of the pepper. Fill the empty cavity of the pepper with cream cheese. Wrap the bacon around the filled pepper. Make sure to have the bacon end on the bottom of the pepper so when cooking it stays in place. Place onto a baking sheet and into your preheated oven. Bake in the oven for 10-12 minutes then change your setting to low broil and broil for another 10-12 minutes. The purpose of baking then broiling is to get all sides of the bacon crispy and brown. The baking will crisp up the bottom of the bacon and the broil will crisp up the top.
Recipe makes 16 jalapeño poppers but can be adjusted to make as many as you need.
See more of Janet Sanchez’s articles here.
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