Jalapeño Poppers with Italian Meatballs and Miso Recipe
Lately I have been adding miso to almost everything I cook to see if it enhances the flavor. It does quite often. But only a few recipes are special enough to share. This Jalapeño Poppers with Italian Meatballs and Miso Recipe is one of them.
Ingredients (See Box Above, "IMPORTANT - About Our Recipes" for Information about Quantities)
- Jalapeño Peppers (I recommend the Canoe Cut for this Jalapeño Popper due to the amount and size of the ingredients)
- Salt and freshly ground Black Pepper to taste
- Cream Cheese
- White Miso
- Italian Meatballs cooked and cut into 1/2 or 1/4 if larger than will fit into a jalapeño
- Bacon to wrap
Instructions
- Preheat oven to 350°F.
- Cut the jalapeños into a boat cut. (Click the 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 cream cheese to each jalapeño to cover the bottom, leaving a concave "well" to place other ingredients. (Click the link above to see pictures of this step, if the instructions are unclear to you.) Set jalapeños aside.
- Smear a good helping of miso on top of cream cheese on each jalapeño.
- Add a meatball or pieces of a meatball to comfortably fill up each jalapeño. Press meat down into miso/cream cheese slightly.
- Wrap bacon around each jalapeño. Secure with a toothpick, if you like.
- Place jalapeños back on cookie sheet and place back in oven.
- Cook, watching closely, until cream cheese is hot and bubbling and 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 and enjoy hot.