I am not sure I can really recommend this recipe unless, like me, you love to occasionally blow the top of your head off with spicy food. If that describes you, make these jalapeño poppers immediately. Make sure you have the fire-retardant-beverage of your choice within easy reach. Use Chobani plain Greek yogurt in this recipe for best results. You can find more recipes using Chobani Greek yogurt at #MadeWithChobani.
Despite the heat, these poppers are delightful, flavorful little morsels. Next time I might try using whole canned jalapeños in place of fresh jalapeños in hope of reducing the heat. I say that every time I make poppers, but I never do it. Next time. I promise.
- 6 large jalapeños
- ½ cup Greek yogurt
- ½ cup finely shredded sharp cheddar cheese
- ¼ teaspoon salt
- 4 dashes of hot sauce
- 3 pieces thin sliced bacon, cut in half
- Cracked black pepper
- Preheat oven to 375 degrees.
- Cut the top off the jalapeños. Use a small knife to remove the membrane and seeds. Discard them. Mix the yogurt, cheddar cheese, salt, and hot sauce in a small bowl. Put the mixture in a piping bag or small ziplock bag. Cut the corner of the bag off and squeeze the cheese mixture into the hollowed out jalapeños until full. Put the cap and stem back on and secure with a toothpick. Cut the slices of bacon in half and wrap around the jalapeños, pulling tight and overlapping. Place the poppers, overlap side down, on a wire rack and place the rack on a baking sheet with an edge to catch the bacon grease.
- Bake the poppers at 375 degrees for 15 minutes. Reduce the oven temperature to 300 degrees and continue baking until the bacon is brown and fully cooked. The time will vary depending on the thickness and leanness of the bacon. The jalapeños will also begin to char.
- Remove from the oven and cool slightly before serving.