AP Studios / RECIPE: Crimson Fire Jalapeno Poppers


These delicious, slightly spicy jalapeno poppers from our latest cookbook The Crimson Spoon: Plating Regional Cuisine on the Palouse, make a prefect appetizer or side for a summer BBQ or picnic.  Author Chef Jamie Callison of Washington State University was inspired by the “Scorpion Tails” at South Fork Restaurant in Pullman, Washington.  To make them spicier, leave some of the seeds or membranes in the jalapenos.  Try serving with a glass of cold beer and Crema Agria sour cream for dipping!

jalapeno poppers

Crimson Fire Jalapeno Poppers

9 jalapenos, 3-4 inches long

4 ounces (1 cup) crumbled or grated Crimson Fire Cougar Cheese or Pepper Jack Cheese

1/2 cup cream cheese, softened

9 slices bacon, halved


Cut the jalapenos in half lengthwise and remove all  the seeds and white membranes.

Stir cheeses together.  Fill jalapeno halves with a heaping teaspoon of the cheese mixture.

Wrap a piece of bacon around each jalapeno half; secure jalapeno and bacon with a toothpick , then transfer to a tray.  Refrigerate for 30 minutes and up to eight hours.

Preheat oven to 375 degrees F.

Bake jalapenos on a wire rack fitted with a baking sheet underneath (bacon fat will drip down as they bake) until cheese is browned and bacon is crisp, about 20-25 minutes.

Makes 18 poppers.

Posted By: EJ
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