Tuesday, July 10, 2012

Sweet & Spicy!

This is hands down the best appetizer I've had in a long time. Mrs. T whipped up a batch of these this past weekend at the shore and they were to die for. I loved them so much that Monday after work I ran to the store to pick up the ingredients and we had jalapeno poppers for dinner! The sweet and spicy play off each other so well....plus it can't be bad if it's wrapped in bacon! The original recipe used chili seasoning but we subbed Tony's Creole Seasoning which was amazing.

My six jalapenos were very large so I doubled the cheese filling and it worked out perfectly. My bacon didn't cook evenly, especially on the bottom, so next time I will try baking them on a wire rack or pre-cooking the bacon a bit. The only other issue was the bacon shrinking and semi-falling off on some pieces.
Sweet & Spicy Jalapeno Poppers
(adapted from Taste of Home)
6 jalapeno peppers
4 ounces cream cheese, softened (double if needed)
2 tablespoons shredded cheddar cheese (double if needed)
6 bacon strips, halved widthwise
1/4 cup packed brown sugar
1 tablespoon creole/cajun seasoning
1. Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.
2. Combine brown sugar and chili seasoning; coat peppers with sugar mixture.
3. Bake at 350° for 18-20 minutes or until bacon is firm.


  1. Definetly a keeper and so easy to make!

  2. I'll have to try them this weekend.

    1. You totally should! That's all we had for dinner Monday.

  3. Making these for Christmas Eve. Going to have an appetizer fest with the folks and the neighbors. Wish you were here!

  4. Advice, leave these to the youngsters (or those without lung issues). Thought I was going to die just cutting the peppers up. Next time I am up, you make them, Sweetie.