As I blankly stared into my fridge one morning, trying to appease the grumbly in my tumbly, I was reminded of the fact that we have been traveling the last few weeks and the contents of our fridge was, well, non-existent. Butter, Sriracha, Cream Cheese, Jalapeños, Bacon, Lettuce, Coffee-Mate Extra Sweet and Creamy…wait, what? Turns out my “empty” fridge conveniently had all the makings of what was sure to be a delicious appetizer for dinner – Bacon Wrapped Sweet & Spicy Jalapeño Poppers.
To be honest with you, I’ve never been a fan of traditional Jalapeño Poppers because they were just too blah for my taste – not spicy, cheesy and the cream cheese filling always seemed to overpower everything. But what I saw before me was an opportunity to tweak it a bit to make something I thought I would like….and it worked!
Jalapeños, halved, seeds removed (or if you’re like me and like it spicy, leave a few in!)
Coffee-Mate Extra Sweet and Creamy
If you’re wondering why the ingredients list doesn’t have any units of measurement, it’s because it’s all completely up to you really. Just eyeball about how much cream cheese you think you’ll need to fill the halves of however many jalapeños you halved (I used about 1/4 cup for 6 halves).
The Spicy: Add about a teaspoon of sriracha sauce to cream cheese and stir. Add more to adjust to your level of spicy. (I used about 3 teaspoons).
The Sweet: Add in about a teaspoon of Coffee-Mate Extra Sweet and Creamy to cream cheese mixture and stir. Once again, feel free to adjust for more “sweet”.
Fill halves, wrap in bacon and bake at 400 for about 15 minutes, depending on the thickness/cut of bacon used.
I really love the combination of flavors that occurs in each bite here. Instead of just being gooey cheese in a non-spicy pepper shell, you get a delicious salty/spicy/sweet delight that results in immediate consumption. I’m really pleased with the sweet creamy flavor the Coffee-Mate provided and feel like it could be a great secret ingredient to many more upcoming recipes…stay tuned!