I don't even know how to begin to thank whoever invented poppers. The basic dish starts with jalapeños. YUM-O. (I have a definite jones for anything spicy.) Then you stuff said spicy pepper full of cream cheese... sweet mercy! Life doesn't get any better.
This recipe is a nice spin on traditional poppers, adding a little summertime sweetness to the mix. We have a peach orchard just up the road, so it was a perfect choice. I gave these a whirl over the big holiday weekend that just passed. They were a huge success and I will be making them again. (Although, you know all those things you read about wearing gloves when you're working with hot peppers? Yeah... you really need to do that.)
Peach Jalapeño Poppers by Ann West
6 -12 jalapeños
8 oz cream cheese
handful of chopped cilantro
pinch or two of smoked paprika
applewood smoked bacon
1-2 peaches (slightly firm) peeled and sliced
Preheat oven to 375 degree. Mix the cream cheese with the paprika and chopped cilantro. Slice the jalapeno length wise and again across the top and deseed and devein. Stuff the jalapeno with the cream cheese mixture and one slice of peach. Wrap in bacon and skewer with tooth pick. Place all of the stuffed peppers on a baking sheet lined with foil and cook in oven for 30 minutes or until done.
Photos are courtesy of Jess Craig. I'm thankful she was able to snap a few photos before they disappeared!