We got a little creative last night. Our original plan was just to do the regular bacon wrapped poppers, but Sara had a great idea to mix roasted red pepper hummus in with the cream cheese. We also found a good deal on salami, so we decided to incorporate that in there too. That's something I really like about this recipe, is that you can alter and modify it in a bunch of different ways. Zach puts sausage inside of his peppers and I've heard of people putting chicken in there too. You can season the cream cheese or use other types of cheese, like pepper-jack or mozzarella. For this particular recipe though...
What you need here is:
about a lb of jalapenos seeded and split down one side
A small tub of cream cheese
A small tub of hummus
A package of hard salami
A package of bacon
Some tooth picks
A wine bottle and tin foil
Preheat the oven to 350 degrees Fahrenheit.
Mix the hummus and cream cheese in a bowl to taste. We had about a 30-70 ratio of hummus to cheese.
Cut your salami slices in half and wrap them around a chunk of the cheese mixture.
After you seed the Jalapenos, split them down one side and stuff the salami wrapped cheese into the jalapeno.
They can get a little messy.
Lay your bacon out on a cutting board and cut it in half. Lay a sheet of tin foil over the strips.
Take a wine bottle (or any rolling device) and flatten the bacon out. This will make it thinner, longer, and easier to wrap, faster to cook.
Keep rollin' rollin' rollin' rollin' yeah!
Wrap the bacon around the jalapeno and stick a tooth pick through it.
Arrange them on a baking sheet or two.
Cook until the bacon reaches your desired crispiness.
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