So, so many Jalapenos this season, oh my! I may have planted a few too many plants this year. Now, that the garden is almost finished for the season, I pulled all the peppers out and had to #preserve the bounty.
After washing all the peppers, I chopped up the smaller jalapenos to freeze. I like making biscuits and bread with three different colors as it makes it look so nice.
These were frozen on a cookie tray and then vacuum-sealed a day later. This keeps them perfect for future use.
I did make a batch of biscuits later that day, I just couldn't resist. I will share that recipe in another post.
There were a lot of nice-sized jalapenos and I love making poppers with them. I had the bacon, which I cooked slightly before using it, cream cheese, and shredded cheese. This is so simple to make.
I always wear gloves when slicing and removing the seeds from the peppers. I learned the hard way once; believe me, gloves save the fingers.
After stuffing the largest peppers with the cream cheese mixture, I wrapped a slice of bacon around them and put them onto a tray to freeze for 24 hours before packaging.
Of course, I had to cook a few for a snack that afternoon. Can you taste the deliciousness? They were soooo good! I ended up with 7 packages with 6 in each, now that is a lot of #Jalapeno #Poppers.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
