Bacon Wrapped Jalapeño Popper Asada Tacos (Print version)
Jalapeños stuffed with taco beef, cream cheese, and cheddar, wrapped in bacon and baked crispy, then served in warm tortillas with crema and fresh pico de gallo.
# Ingredients:
For the jalapeño poppers
01 -
6 large jalapeños, halved lengthwise, seeds and ribs removed
02 -
1 lb (450 g) ground beef, 80/20
03 -
1 oz (1 packet) taco seasoning
04 -
2/3 cup (160 ml) water
05 -
4 oz (115 g) cream cheese, softened to room temperature
06 -
1 cup (115 g) sharp cheddar cheese, freshly shredded
07 -
6 strips regular-cut bacon, each cut in half crosswise
08 -
12 toothpicks, soaked in water for 10 minutes
For the tacos
09 -
12 small corn or flour tortillas (6-inch)
10 -
1/2 cup (120 ml) Mexican crema or sour cream
11 -
1 cup fresh pico de gallo
12 -
1 avocado, sliced
13 -
Fresh cilantro leaves, to garnish
14 -
2 limes, cut into wedges
15 -
Hot sauce, optional
# Instructions:
01 -
Heat the oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil.
02 -
Cut each jalapeño in half lengthwise. Use a small spoon to scrape out and discard all seeds and ribs.
03 -
Brown the ground beef in a large skillet over medium-high heat, breaking it into fine crumbles. Drain excess fat. Add the taco seasoning and water, stir to combine, and simmer uncovered for 3 to 4 minutes until the mixture thickens and the liquid is absorbed.
04 -
Transfer the hot beef to a bowl with the softened cream cheese. Stir until evenly combined, then fold in the shredded cheddar. The filling should be thick and scoopable.
05 -
Spoon the beef filling into each jalapeño half, mounding it slightly above the edges. Wrap one half-strip of bacon snugly around each stuffed pepper and secure the end with a pre-soaked toothpick. Arrange seam-side-down on the prepared baking sheet.
06 -
Roast for 28 to 30 minutes until the bacon is cooked through and the filling bubbles at the edges. For crispier bacon, broil for 2 to 3 minutes at the end, watching closely. Remove toothpicks before serving.
07 -
Warm the tortillas in a dry skillet or over a gas burner, 30 seconds per side. Place one popper in each warmed tortilla and add crema, pico de gallo, avocado, cilantro, and a squeeze of fresh lime juice.
# Good to know:
01 -
Choose jalapeños of similar size for even cooking.
02 -
Cream cheese must be fully softened before mixing for a smooth, lump-free filling.