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You ever heard of a jalapeno tree?
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Me neither, but I want to show you how
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to pick the perfect one and make the
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perfect batch of jalapeno popper [music]
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The jalapeno, to me they're a magical
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fruit, but really they are a veggie.
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They are. Grow them in the garden for
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many years. And people used to ask me
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all the time, "Say, how do you know the
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difference? Is that one hot or is it
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that one hot?" Some of it is in the soil
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in which it grows and some of it when
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you look at the grocery store. If you
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don't want a hot one, get you one of
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them that is slick, green, glossy. I
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mean like that. That is one sign that
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it's not going to be hot. And if you
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find them that have dimples in them or
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they'll have white streaks coming
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through there look like a lightning
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bolt, that rascal's probably going to
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give you a bite. But the hottest part of
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this jalapeno is not the outside shell
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itself, but the membrane and the seeds
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that are in the inside. Now, I use them
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for a lot of different things, but this
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people have been after me for so long.
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Can you cook anything without jalapenos?
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No, I can't today, but I can show you
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how to tame them down if you don't want
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I got two of them jalapenos all diced
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[music] up so nice and pretty. Reserve
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two. We're going to need them here in
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just a little bit. 8 oz of softened
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cream cheese, 8 oz of sour cream.
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I'd say that was about half of what's in
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there cuz that's supposed to be 16 oz.
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we'll hope the mathematics is right. I'm
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going to use real bacon bits. Now, when
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you're looking down the salad dressing
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aisle there for toppings, you will see
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the ones that are real bacon bits. Don't
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get them fake ones. They'll break a
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tooth out. Or you can go in there, waste
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about 45 minutes frying the bacon,
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splatter grease everywhere in the world.
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And what? You got a mess. So, let's dump
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her in there. You don't have to. Let's
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just get it all in there. And while
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we're at it, let's just get a whole sack
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of cheddar cheese in there. The people
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in Wisconsin are saying, "What? I love
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There we go. Now, let's just go to
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Get that mixed up [music] pretty well.
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Now, I like my jalapeno poppers that I
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make with a little brush of butter to
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soften it. So, we're going to have a
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little we are. I'd say pretty close to
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about a fourth of a cup, which is about
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a little onion powder.
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Give it a good [music] sprinkling
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And a little garlic powder.
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>> Hey, before we go any further, I think
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we ought to hear from some of our top
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>> Now, let me tell you something. You
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could quit right there and just take a
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chip and eat that. I guarantee you it is
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fine. But, we got to have a topping on
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it that is going to make you think,
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"Man, Cowboy Kent, why didn't I think of
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that before now?" What is it? Panko
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bread crumbs. What goes with that? Some
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bacon grease. Oh, we got to have more
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stuff that's got some bacon grease in
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And to that also some softened butter
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that has pretty well softened and
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melted. And we need about a tablespoon.
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We're going to call it about that much.
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Now, I'm going to go ahead and mix this
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right here like it is and get it
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incorporated pretty well.
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And then we'll add some more stuff to it
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You got to do the pat pat method here.
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Get it down in there. We want to take a
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>> So, I've got my coal placement. If
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you're doing this in the house, preheat
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Because it's probably going to cook
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about 15 to 20 minutes. You just want
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that cheese to melt in the bottom half.
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Let that crust really firm up on top and
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give it a little browning action. You
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keep an eye on it. Don't burn it. I'm
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going to try not to. I don't know if
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y'all can see it. I think there be a
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storm coming in. So, I'm going to cook
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on high. I'm going to light the torch
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>> There [music] you have it. Jalapeno
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poppers without all the work.
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I'm going to get over here.
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>> Well, we hope y'all enjoyed cuz we sure
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did. We never take it for granted that
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you watch. Remember, you are not fans,
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you are family. But, it is with great
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pride, honor, and privilege that I tip
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my hat to all the servicemen and women
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and all the veterans that have kept that
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old flag a-flying. We commend you all
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and we lift you up in prayer daily. Rest
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of you, get on up in here. That's a
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jalapeño dip that'll make you get a hot
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God bless you each and every one. I'll
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see you down the jalapeño popper [music]
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Look at the wings. They look nice.
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>> Yeah, I don't really
