Boy was it good. Blank inspired me to buy a corer for my jalapeños instead of cutting them in half. So much better. Rookie mistake I didn’t put toothpick through them before I started cooking them. Next time I’m just going to precook the bacon and stuff everything in the jalapeño instead of wrapping will make everything much easier.

Dang, I just ate but would hit that , taters look delicious

Beautiful, and looks delicious!! Aren't the popper corer's great; removes 90% of the seeds, and a quick rinse and they're ready to go!!! If you freeze the bacon pieces before hand, they're stiff as a board, and slide right into the peppers!

Thanks!


Thanks for the tips. I’m guessing you freeze the bacon after it is cooked right? I was thinking about just chopping it up to almost bacon bit size like I did the shrimp and mixing it in with the cream cheese.

Yeah, I usually cook up pounds of bacon ahead of time, then freeze and use for everything over a period of time. Doesn't smell up the house (every day) that way, do about 15 seconds in the microwave for breakfast, or BLT's anytime you want. It chops up finer into bits that way too. I'm lazy.

I like to use a 1 qt. Zip-Lock bag for a piping bag, to fill poppers all the way full.. Mix it all up, put in the bag, then trim a little corner and squirt the popper full. If I stuff a piece of bacon or pepper jack in, it pushes it all the way to the bottom too. Then every bite of the popper has bacon in it, all the way to the end.

Looks amazing!
Bet that was great!

Also, if you like crunch, sometimes I'll dip the top end of the popper cheese into Panko to crisp up and seal. Sorta like those old ice cream cones, with the nuts on top!!

Excellent!

There you go again. Frame it.

That is a solid looking meal.

You done good Kylie

Home run

Looks great! My phone didn’t ring though.

I had a case of beer and a frozen pizza.

Wow that’s great

Dayum straight I'd be all over dat

I have one of those jalapeno vessels and never have used it. Do you find it easier using that opposed to the traditional way of making poppers?

I found it way easier to use the corer and stand vs the other way. I always seem to stuff too much in them the old way and it all runs out on the grill. This way you have a finite amount of space to stuff barely any loss of filling.

Little trick I learned once...you don't need a jalapeno corer. If you take and cut off the top with the stem, grab your potato peeler and stick it in the pepper. Once it is inside, just rotate a few times and pull it back out. All the rib and seeds will fall out, and bingo...clean as a whistle.

That's the same as the corer, and for $7 I didn't mind getting them for the house and RV. The racks are super easy, and we do poppers now about every two weeks all year long. I really like it for in the gas grill

Here's a great deal for them.
https://www.cabelas.com/shop/en/bass-pro-shops-jalepeno-rack-with-corer

Mine is in the shape of an armadillo, very Texan.

I have one in the shape of Texas.

X2 on the potato peeler, works great. Stuff them babies with a jumbo shrimp & cheese, and lump crab/cheese/cream cheese & onion and...........now I want some.

Looks awesome