Tuesday, September 1, 2015

Bacon Jalapeño Poppers {no cream cheese}

Bacon Jalapeño Poppers
Let's start September off with a plate of hot peppers stuffed with sweet corn, cheddar and basil. Huzzah! Huzzah? Mmm, hmmm. Over the weekend I was at the Renaissance Festival and they say things like "Huzzah" and "Good Moro" and the people watching can't even come close to the State Fair. And, I would contend, that the eating is just as good, if not better! Popovers, Scotch Eggs with gravy (!), the ever-present cheese curd, Shepard's Pie wrapped in Puff Pastry (gasp, choke, salivate!), Popovers drenched in butter and honey (yep, stung by a bee twice - not so allergic this time!), fermented honey wine called mead you drink out of clay goblets. It's so fun. If you've never attended, it's worth the drive. Make sure to pull out your archer costume and dress up! Something about an eclectic festival and a plate of hot peppers has me happily savoring the last bits of summer. 

Bacon Jalapeño Poppers Bacon Jalapeño Poppers
These delicious jalapeño poppers are sans cream cheese out of necessity (read: there wasn't any in a fridge trying to get ready to leave the country for three months), but also out of the desire to not consume so many trans fat yuck-a-poo. However, there is something about the creaminess of cream cheese that tempers pepper's hot factor. So, you may want to continue to pair jalapeño with cream cheese, or try it without, like I did! Or, try goat cheese for something that would be considered a whole food. The stuffing is leftover sweet corn, cheese — any kind will do, and fresh basil. A mixture of peppers was used, jalapeño, Hungarian hot wax (yes, they are hot), and cherry peppers (yes, these are REALLY hot) — use what you have on hand from your CSA bushel
Bacon Jalapeño Poppers
Tell me… How are you soaking up the last days of summer? 

Printable Recipe Here

Bacon Jalapeño Poppers

8-12 jalapeños or similar peppers, like cherry or Hungarian hot wax
1 cup sweet corn, cooked
1 cup cheddar, shredded
2 tablespoons basil, snipped + more for serving
8-12 slices bacon

Preheat oven to 400ºF. Line a baking sheet with tinfoil, set aside

Slice peppers in half lengthwise, then remove veins and seeds. Tip: Keep halves grouped together so they fit back together when it's time to stuff them. 

In a small bowl, mix corn, cheddar and basil. Stuff one half pepper with corn mixture, top with other half, wrap with bacon and set onto the baking sheet. Repeat with remaining peppers. 

Bake for 15-20 minutes. Remove from oven when bacon is brown and crispy. Allow to cool on baking sheet for 10 minutes. Move to a serving platter, garnish with additional basil. Reheats surprisingly well. 

4 comments:

Jill said...

Good lord, Becki - these look ah MAY zing. Love the departure from cream cheese. Where's the ice cold beer??

Becki Melvie said...

OOOOO, yesss — too bad I'd already drank all the beer! Cheers!

Lila Brown said...

these look so yummy! staying with the 'no cheese' theme (a more paleo diet), I wonder if diced eggplant might be a good filler with the corn.... I'm gonna try it. With the beer of course!

Becki Melvie said...

Hi, Lila! Love to hear from you. I think eggplant would be fantastic — it probably should be roasted/cooked before you add it to the corn mixture, if it's raw there might be too much moisture in the filling. Do me a favor and make sure it's an Oktoberfest beer from Munich! My favorite. Xo.