Wait, add MORE heat and some sweet to a Jalapeno Popper? You bet! Then add some smoky bacon and you've now created a work of appetizer art.
-Jalapeños
-Profanity Jam OG Habanero
-Goat cheese, or cream cheese, or an herbed cheese like Boursin
-Bacon – regular, not thick cut
Cut the jalapeños in half, lengthwise. Trim stems and ribs, and scrape out any seeds. Stuff each pepper half with your choice of soft cheese, and dollop with Profanity Jam Habanero. Wrap each pepper with bacon. Please tell me I don't have to remind you to wash your hands thoroughly WITH soap (water just spreads the capsaicin oils around) - DON'T TOUCH YOUR FACE, YOUR MOUTH, YOUR EYES, YOUR WINEGLASS... I recommend cooking these on a cooking rack, or a broiler rack - the fat needs to go somewhere!
Bake at 350 for about 20 minutes, then start checking that the bacon is fully cooked. Or air fry at 380 for 8-10 minutes or until crispy. Keep an eye on them so they don’t burn. I'm wondering if these would work on a low grill, or Traeger? Drizzle with just a bit more of Habanero jam mixed with a bit of honey. Stand back!
