Plate the Slate Journal No. 21

Bacon-Wrapped Poppers


6 jalapeños, halved lengthwise and seeded
1 scallion, sliced
5 cups crumbled Jasper Hill Bayley Hazen Blue cheese
2 tablespoons cream cheese
6 slices of bacon, cut in half
12 toothpicks


Preheat oven to 400°.

Line baking sheet with aluminum foil, shiny side up.

Gently combine bleu cheese, cream cheese, and scallion until mixed well, but with chunks of bleu cheese.

Spoon mixture into jalapeños and distribute evenly; filling should not heap or pour over pepper edges.

Wrap bacon around the center of the jalapeño, like a belt, so the ends of the bacon overlap. Fasten bacon with toothpick.

Arrange on prepared baking sheet so jalapeños are not overlapping or overcrowded.

Bake 15 - 20 minutes for regular sliced bacon, 20 - 25 minutes for thick cut bacon, or until bacon is cooked through.

Allow jalapeños to cool on paper towels to drain excess fat. Finish with fresh cracked black pepper and plate.


12 poppers.