Excellent recipe but needs clarification as to cook time and fill amount. I followed the recipe exactly and these are my findings:
1) FILL AMOUNT: Very hard to fill 60 half jalapenos without knowing how much to fill them. My advice would be to fill them so they're more than filled flat but don't try to hump the filling to reconstruct the size of the original jalapeno. A gentle arc over the top for each one will fill them all. First time I had too much filling; second time I had too little.
2) COOK TIME: The bacon needs far more than 20 minute (like 45 here) to crisp. Basically after that time I took them out but they were still soggy on one side. I honestly think you need to turn these to get the bacon crisp.
I used a large turkey size roasting pan wrapped in foil, and a flat rack sitting on top, so the bacon grease would drain. You DO NOT want the poppers lying around in the bacon fat or they will not bake, they will attempt to fry and won't get hot enough to do so. Even on a rack, bacon remained soggy. I wonder if I should have used higher heat.
Also, with this arrangement I still needed to cook these in two batches.
I used "thick" bacon. I used "breakfast sausage," locally made, and in a plastic tube, singly wrapped (ie., no casing). I used fairly large sized jalapenos.
SUMMARY: Once you have figured out the cook time and fill level, you will have an excellent jalapeno popper. Feeds an army.
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Excellent recipe but needs clarification as to cook time and fill amount. I followed the...