墨西哥辣椒爆浆
Appetizer42 分钟6 份简单关于此食谱
终极派对开胃菜 — 新鲜墨西哥辣椒填充奶油芝士馅料，用脆培根包裹，烘烤（或炙烤）至金黄完美。这道经典且经过充分测试的食谱对任何级别的家庭厨师都易于上手，每次都能带来大胆的风味。完美适合比赛日、派对或任何时候你需要一道令人上瘾的小食。
步骤说明
- 1
Preheat your oven to ![400°F]. Line a large rimmed baking sheet with aluminum foil and place a wire rack on top. Lightly spray the rack with cooking spray. The rack allows heat to circulate under the poppers and lets bacon fat drip away.
- 2
Wearing disposable gloves if you have them, halve the jalapenos lengthwise. Use a small spoon or melon baller to scrape out the seeds and white membranes — this is where most of the heat lives. For milder poppers, remove everything; for more heat, leave a little membrane in. Arrange the jalapeno halves cut-side up on the prepared rack.
- 3
In a mixing bowl, combine the softened cream cheese, shredded sharp cheddar cheese, minced garlic, smoked paprika, onion powder, black pepper, and kosher salt. Mix vigorously with a fork or spatula until smooth and fully combined. Fold in chives if using. Taste and adjust seasoning.
- 4
Spoon or pipe the filling into each jalapeno half, mounding it slightly above the rim. A small cookie scoop or a Ziploc bag with the corner snipped off makes this quick and tidy.
- 5
Wrap each stuffed jalapeno half with one half-strip of bacon, stretching it slightly as you wrap so it grips the pepper. Tuck the bacon end underneath the popper so it doesn't unravel. The bacon should cover most of the filling.
- 6
Bake at ![400°F] for 18–20 minutes, until the bacon is cooked through and beginning to crisp at the edges and the filling is bubbly.
- 7
Switch the oven to ^[broil (high)] and broil for 2–3 minutes, watching closely, until the bacon is deeply golden and crispy. Keep a close eye — it can go from perfect to burnt quickly under the broiler.
- 8
Remove from the oven and let the poppers rest on the rack for 5 minutes — the filling will be very hot. Transfer to a serving platter, garnish with fresh parsley, and serve immediately.
