Bacon Jalapeño Poppers

To say that Texans love their food is an understatement. As a kid, most of my summers were spent visiting my beloved grandparents and extended family in the great Lone Star State. Born and raised on the west coast, these trips never lacked in uniquely Texan culinary discoveries. Whether at a favorite restaurant, a smokey barbeque joint, or sitting around the table at a cousin's house, every family gathering was centered around sharing good food, and lots of it. It was at such an event that I first had a version of these jalapeño poppers, made by my aunt Sue. One of many appetizers she offered at the start of a big family feast, these cheese filled peppers wrapped in crispy bacon have been etched in my mind ever since. Recently, because of the abundant chili pepper harvest, both from our garden and some gifted by a friend of the paper, I was inspired to recreate this flavor memory. In my take of this finger food, zesty lime, green onions, and cilantro brighten up the creamy filling. And, you don't have to be from Texas to know that everything is better wrapped in bacon.

Ingredients:

12 medium jalapeños, about 3 inches each

8 ounces cream cheese, softened

¼ cup cotija cheese, crumbled (see notes)

¼ cup finely chopped cilantro

3 green onions, white and green parts, thinly sliced

1 garlic clove, finely minced

Zest of 1 lime

½ teaspoon ground cumin

Salt and black pepper

12 thin slices uncooked bacon, halved crosswise

For dipping sauce:

½ cup sour cream

Juice of half a lime

2 tablespoons finely chopped cilantro

½ teaspoon ground cumin

Directions:

Preheat oven to 400 degrees. Line two rimmed baking sheets with foil, and top with wire racks.

Slice the jalapeños in half, lengthwise. For visual appeal, try slicing them through the stem. Use the tip of a small spoon to scoop out the seeds of each half. Set aside.

In mixing bowl combine the cream cheese, cotija, cilantro, green onions, garlic, zest, and cumin. Use a rubber spatula to make sure ingredients are completely mixed together, then, season to taste with salt and pepper.

Use a spoon to fill each jalapeño half with about 2 teaspoons of the cheese filling. Make sure cheese fills the full length of the pepper, and slightly domes on the top. Wrap each stuffed jalapeño with one piece of bacon. Start bacon tip on the top, wrap under and around, at an angle, to cover as much of cheese as possible. Remember, the bacon will shrink when it cooks. Arrange the poppers in a single layer on the wire racks. Don't crowd the baking sheets. Make sure poppers are upright so that cheese doesn't spill out during baking.

Place in heated oven, bake for 15 minutes, then rotate pans and bake for an additional 10 to 15 minutes, until bacon is cooked through and crispy. Should take about 30 minutes total. If you still need to crisp the bacon more, you can set poppers under the broiler for 2 minutes. Let cool for 5 to 10 minutes before serving.

While poppers are baking, make the dipping sauce. In small bowl, combine sour cream, lime juice, cumin, and cilantro. Season to taste with salt and pepper. Serve chilled.

Notes:

When shopping, look for jalapeños that are all about the same size, not too thick, and straight not curved. If you like your jalapeño poppers extra spicy, you can leave the seeds inside.

Cotija is an aged cow's milk Mexican cheese with a crumbly texture and a robust salty flavor, which can be found in most large supermarkets, or Latin groceries. If you can not find cotija you may substitute with grated parmesan. Because of the saltiness of the cheese, make sure you taste the mixed filling before seasoning with salt and pepper.

Thin or regular sliced bacon works best for this recipe, as thick-cut bacon will not cook and crisp up as evenly. Baking on wire racks is key to making sure all sides of the bacon get crispy.

Serve these as an appetizer at your next gathering, double the recipe for a crowd. There won't be any leftovers. Y'all enjoy!