Jalapeño Poppers with Benedictine Spread Recipe
Benedictine Spread is a local Kentucky Springtime Favorite, served on sandwiches at almost every Kentucky Derby Party. It is delicious in our Jalapeño Poppers with Benedictine Spread Recipe.
Ingredients (See Box Above, "IMPORTANT - About Our Recipes" for Information about Quantities)
- Jalapeño Peppers
- Salt and freshly ground Black Pepper to taste
- Benedictine Spread see above, store bought (if you live in Kentucky or get extremely lucky at your local supermarket) or homemade (It is easy. See the recipe below.)
- Onions or Shallots chopped fine
- Hot Sauce or Spicy BBQ Sauce of choice, store bought or homemade (See below for links to some good recipes to make at home. Chili’s Honey-Chipotle Sauce is especially good on these), to drizzle and to dip
- Bacon thinly sliced, to wrap
Instructions
- Preheat oven to 350°F.
- Cut the jalapeños into a canoe cut. (Click link above to see how to do a Canoe Cut.)
- Sprinkle insides of cut jalapeños lightly with salt and pepper, to taste.
- Place the jalapeños on a cookie sheet. Place sheet in preheated oven. Cook for about 10 minutes. (Skip this step if you prefer your finished jalapeños to be more raw and crunchy.)
- Remove from oven and allow to cool slightly so you can handle them.
- Add Benedictine spread to each jalapeño. Be generous.
- Sprinkle with chopped onions or shallots.
- Drizzle with a small amount of hot sauce or spicy BBQ sauce.
- Wrap each jalapeño TIGHTLY with bacon. Use a toothpick to secure bacon, if you like.
- Place 1 or more jalapeños into individual oven-safe serving dishes. Place dishes on clean cookie sheet. Place back in oven.
- Cook, watching closely, until Benedictine spread is hot and bubbling, or bacon is done, about 15 - 20 minutes. Check to make sure jalapeños and bacon are done to your liking. If not, place back in oven for more time.
- Remove from oven when done.
- Serve with hot sauce or spicy BBQ sauce, to dip.