Warning: Wear plastic gloves and don't touch your eyes.
https://www.simplyrecipes.com/tip_how_to_check_for_the_hotness_of_jalapenos/
One day I went to the post office. In front of the post office a local store had put out free produce. There was a bushel of jalapeños. I took the whole bushel. (I left the basket.) When I got home I showed my mother my food triumph. "You little piggy!" she said. "What are you going to do with those?" "I don't know. I thought you knew."
My friend Ursula told me I should make jalapeño poppers. That's what they did. OK, so I studied the wisdom of Youtube on poppers. Soon I was spending hours in the kitchen.
Have you ever wished you had more friends? These babies brought people over in droves. Soon the word was out where the jalapeño poppers were. I got calls. "I'll take six... I need three for me and three for Ron." !!!!! People weren't shy about telling me to make another batch either.
So this is Aunt Helene's popper magic. Just be careful. Jalapeños are hot and they can burn you, so wear gloves. I was surprised the first time I made them when I burned my hands.
Preheat the oven to around 400º F. (204º Celsius)
Step one. Cut the little darlings in half. I leave the stems on because they make nice little handles. Remove the seeds and the white ribs the seeds adhere to. I usually use seven or eight jalapeños. (around 14-16 poppers)
Step two. Make the stuffing. One brick of cream cheese. Sprinkle on it 1/2 tsp garlic powder and 1/2 tsp salt. Add about 1 cup grated mozzarella cheese. Mix it all together with your hands. Stuff this into the jalapeño halves.
Step three. Cut thin sliced bacon strips in half. Wrap these around the stuffed jalapeños.
Put all these stuffed halves into an oven dish and bake at 400º F (204º Celsius) for 45 to 60 minutes, turning halfway through.
Vóilà! The miracle of jalapeño poppers has happened.
