The food trucks of Tucson, Ariz., are famous for their Sonoran hot dogs, garnished with pinto beans, tomatoes, onions, mustard, hot sauce, and mayonnaise. But one side dish is just as stellar: these bacon-wrapped jalapeño poppers. They became popular in the ’90s as Americans began seeking out spicier cuisine. Read more about the origins of your favorite Super Bowl party foods
Tucson’s Jalapeno Poppers
- 10 large, fresh jalapeno peppers
- 6 oz cream cheese
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup shredded Monterey Jack cheese
- 10 strips bacon, cut in half
Preheat oven to 450°F.
Remove stems from peppers and cut peppers in half lengthwise. Carefully remove membrane and seeds from insides of peppers. (Wear rubber gloves. Otherwise, the fire from the membrane and seeds will cling to your fingers.)
Blend cream cheese with garlic powder, salt, and pepper.
Fill each pepper half with cream cheese and top each generously with shredded cheese. Wrap each in a halved bacon strip. Place on a baking sheet, cheese side up. Bake for about 25 minutes, or until bacon is cooked to taste.
Let the poppers cool a bit before serving. They’re still good at room temperature, but they should not sit out for hours.
Serves 6-8. Per Serving: 70 cal, 1g carb, 3g protein, 6g fat, 20mg chol, 200mg sodium, 0g fiber