Welcome once again to the weekly happy hour. Here for a short while we can unwind, relax from the stress of the work week and take a moment or two to just enjoy ourselves. And since it is happy hour at home we can do so wearing comfy clothes instead of anything fit for the general public. Some days, the benefit of sipping a drink and nibbling an appetizer while wearing fuzzy socks cannot be underestimated.
As you may have noticed from the title the drink this week was a repeat one. My babydoll makes a lovely cream ale and so we almost always have a stock pile of it on hand. And no I haven’t run out of cocktail recipes, tonight’s happy hour was a request.
My babydoll wanted jalapeno poppers and beer for this week’s happy hour.
As he’s had a bit of a rough week, I went along with it. Especially since usually when it comes to our Friday happy Hour treats he is usually just willing to go along with whatever I decide I want to make. Although it isn’t really a hardship. I like the cream ale and I am not going to say no to cheesy jalapeno goodness.
While the Cream Ale is from a kit and brewed by my babydoll, I did make the poppers. When all is said and done, they are ridiculously easy to make.
12 whole Jalapenos
½ cup Cream cheese
½ cup grated cheddar cheese
Six strips of bacon (we went with the smokiest we can find since we are roasting them in the oven instead of over a grill)
You will also need a sheet pan, a piece of tin foil and an oven.
To make the poppers:
Preheat oven to 400 degrees F.
Step 1: Slice the jalapenos in half and take out the seeds and pith. If you like them spicier you can leave in a little of the pith since that is where the heat is, just leave a little room for the cheese.
Step 2: In a bowl mix together the cream cheese and cheddar until it is blended (I like to use a fork for this.
Step 3: line your sheet pan with tin foil. No matter how well you prepare these some cheese will leak out and trust me that tin foil will make your life a lot easier.
Step 4: spoon the cheese mix into the hollow jalapeno halves and then put the halves back together to make a whole pepper again (although this time it has cheese inside.)
Step 5: Wrap each pepper with a strip of bacon and place on tin foil covered baking sheet.
Step 6: Bake for 15 minutes or until bacon is brown and crispy. For ours since our jalapenos were enormous and out bacon wasn’t getting as crisp as I like, I baked for 15 minutes and then moved it under the broiler for another five minutes just to crisp up the bacon. If you do this, keep an eye on it as that broiler can take it from crisp to charcoal.
When the bacon is as crispy as you want it, remove from the over, place on a plate and enjoy.
Our jalapenos ended up being more or less the size of poblanos so we decided that this “appetizer” would be followed with a dinner salad instead of a larger meal.
For us that makes a good balance. If you have more typically sized jalapenos, you can keep them as actual poppers. Whatever you use, I hope you enjoy your happy hour as much as we enjoy ours.