Hello everyone, It’s finally Friday! Today was a very exciting day but it was also a little bittersweet. Last fall I joined an amazing Homeschool co-op, I don’t homeschool my kids (for now, anyway) but I was offered the opportunity to teach Spanish to Highschool kids and today was our last class. I had a group of amazing young souls and I’m very proud of having a little part in their journey through the Spanish language. So, while it is exciting we finished our semester, I’m also a little sad it’s over. If you ever have the opportunity to learn another language, whichever it is, do it. You’ll never regret knowledge.
Speaking about other languages, when I came to Texas to learn English, I was introduced to Texas cuisine; which is very different from Mexican cuisine. Even though there’s a little place in every corner that claims to be “Authentic Mexican Food”, news flash… it’s not! But don’t get me wrong it still is delicious and I love it! but I don’t call it Mexican I call it Tex Mex, which is the perfect way to describe this delicious food. As I was saying, I started to try food with a mix of spices that, yes, I was familiar with but never had them all mixed together and certainly not mixed with a ton of cheese and sour cream. Instantly hooked.
Today, is what I am sharing with you. The same mixed of spices, with all the goodness of cheese and cream stuffed in a delicious sweet mini pepper. I found these little peppers in my grocery store and I thought they would be perfect to make poppers. Some people don’t like jalapeño poppers because you never know when you’re getting an extra hot jalapeño and it’s not fun to have your mouth on fire. Well, here’s your answer! give this recipe a try, you’ll love it.
Lined a baking sheet with parchment paper and preheat your oven to 375 degrees.
If your peppers don’t want to lay flat on the baking sheet, you can cut a tiny slice off the bottom of the peppers. That will do the trick!
Stir.
Add the chopped crispy bacon, green chiles and scallions. Stir once again.
Add the spices. Cumin, garlic powder, chili powder, salt
1 down, 15 to go.
Ready for the oven. Bake the peppers on a preheated oven for about 25 min or until the cheese is melted and a little brown. Let them cool for a couple of minutes before devouring it.
Full recipe below!
Ingredients
- 8-10 Mini Peppers
- 4 strips of bacon, cooked until crispy
- 1/2 cup mayo
- 1/3 cup sour cream
- 1/4 cup cream cheese
- 1 cup shredded cheddar cheese
- 1 4oz can green chiles
- 2 scallions
- 1/4 tsp cumin
- 1/4 tsp garlic
- 1/4 tsp chili powder
- salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
- Cook your bacon until crispy and chop it in small pieces. Thinly slice the scallions.
- Cut the peppers in half, length wise and remove the seeds. In a mixing bowl combine de mayo, sour cream, cream cheese, cheddar cheese, green chiles, bacon and the white parts of the scallions (reserve the greens for garnish). Mix everything together and add the cumin, garlic powder, chili powder and salt and pepper. Mix again. Fill each half of pepper with the cheese mixture and arrange them in a baking sheet lined with parchment pepper. Bake for 25 minutes or until the cheese is melted and starts to brown. Let them cool for a couple of minutes and garnish with the reserve scallions. Enjoy!
