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Drell’s Jalapeno Poppers

Please welcome my lovely wife TSGT Jessica Russell who writes today’s guest post from Turkey.  Welcome, honey.  We’re glad to have you.

I want to thank my husband for letting me hijack his blog for a moment or two.

In my decade + years in the military I’ve found that good food brings a group together like nothing else in the world. If an army marches on its stomach then the Air Force soars on theirs. :) No jokes, please.

W. Drell was the wonderful guy who eased my way into the unique world that is Turkey. The country changes like the weather in Texas, and trust me, that’s often. People who were here five years ago barely recognize the area or the way we do business. In such a unique climate, having a group of people you enjoy working with makes all the difference. I’ll be sad to see Drell go, but he’s off to be with lovely wife in Germany. It’s a small world and even smaller career-field, I’m sure we’ll run into each other again. So from me and my husband…Thank you for all your help.

B. Gray and his lovely wife, C. let us take over their kitchen to make these delicious jalapeno poppers. Drell said he found the original recipe on Instructables and tweaked it to his liking. What follows are pictures and the recipe from the event.


The recipe was simple, easy, and makes a great quick meal idea for any game night. Since football season is in full swing, you know these little babies will be a hit (especially with toothpicks so you don’t have to get pepper on your fingers!). Note, the preparation involves direct contact with jalapeno peppers and the seeds, so make sure you’re careful to not rub your eyes. We had benadryll on standby just in case I had a reaction. ;)

Drell's Jalapeno Poppers
Yield: 32 poppers

Drell's Jalapeno Poppers

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes


  • Jalapenos, sliced in half lengthwise and seeded (keep some seeds in reserve if you like a little spice to your filling)
  • 2 Packages of Cream Cheese, softened
  • 4 TBS Sour Cream
  • 3-5 cloves of garlic, chopped
  • 2 packages of bacon, cut in half
  • Toothpicks


  1. Preheat oven to 350 degrees.
  2. Prep your work area. Cut the jalapenos in half, lengthwise. Remove the seeds, keeping some in reserve for later. We used our fingers, but a small spoon will work just fine. Set aside. In another bowl, mix in the softened cream cheese and 1 tsp of jalapeno seeds. (If your cream cheese isn’t softened, just place in a bowl and heat it in the microwave for 30 seconds or so) Add four (or two “heapin'”) tablespoons of sour cream. Add in the garlic and mix until all lumps are gone.
  3. Spoon mixture onto the jalapeno. If there is some left over it makes a great chip dip. :)
  4. Take the bacon and cut the slices in half. Using a full slice might cause your popper to have issues cooking all the way through. Wrap one of your cut slices around the popper and hold in place with a toothpick. Pierce it all the way through to keep the bacon in place during cooking. Set on an ungreased sheetpan and cook for 30 minutes or until the bacon is light and brown.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 53Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 60mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g

What I would have done Differently had I thought of it at the time:

Not a thing. I loved it! Very tasty and the toothpicks made it so easy for everyone to grab. Thanks for letting me borrow your blog for a bit, baby. :) I hope you guys enjoy the recipe!

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