Things You'll Need:
- 8 large jalapenos
- 14 pieces of bacon
- 1/2 cup of spinach
- 4 small mushrooms
- 8oz of cream cheese
- Wooden Toothpicks
- Baking Pan with baking rack (or a grill)
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Step 1
Pre-heat the oven to 375. Slice the Jalapenos in half length wise. You can remove the stems if you want, but they make great handle after the Poppers have been cooked. Remove the seeds from the Jalapenos. The easiest way that I have found is to use a spoon. You should always wear gloves when cutting Jalapenos, and should avoid contact with your eyes until after you have washed your hands thoroughly.
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Step 2
Cut up four pieces of bacon and fry them in a frying pan. Once the bacon is crispy, remove it and put it on a plate covered with paper towel. Chop up the spinach and mushrooms into small pieces and cook them in the bacon grease. Once the spinach and mushrooms are cooked, mix the spinach, mushrooms and bacon bits in with the cream cheese.
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Step 3
Fill the jalapenos with the cream cheese mixture. The mixture should be mounded slightly over the top of the jalapeno.
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Step 4
Cut the bacon into strips long enough to completely circle to jalapeno halves. I can usually get away with cutting the bacon into thirds, but it will depend on how long the bacon you are working with is.
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Step 5
Wrap the bacon around the middle of the cream-cheese-stuffed jalapeno. Make sure that the bacon strip overlaps. Stick a toothpick through the overlapping section of bacon and all the way through the jalapeno. Make sure that you only use wooden toothpicks, as plastic toothpicks will melt.
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Step 6
Put the poppers on the baking rack inside of the baking pan. The rack allows the grease to drain away. Put the baking pan in the oven for around 35 minutes. You will know that the poppers are done because the jalapenos will be soft and the bacon will be crispy. Remove from the oven and enjoy!
