One of my very favorite things to make for my husband and I is Jalapeno Poppers. When I was pregnant, one of my very favorite things to get was a Jalapeno-Cheese stuffed pretzel from Wawa. It was basically a soft pretzel full of cream cheese and diced Jalapeno. Well I still love the combination of spicy and creamy that pretzel gives, but this recipe gives me the best of those flavors PLUS bacon. What's not to love! This recipe makes a great appetizer if you're entertaining, or a side dish. Hey, I even make them as my main course sometimes. They're one of my favorite things!
Tip: if Jalapenos are a bit too hot for you, soaking the hollowed out peppers in ice water for about 7-8 minutes helps take some of the "sting" out. If Jalapenos are WAY too hot for you, you could swap them for mini sweet peppers, and that would be delicious too!
Ingredients:
- Fresh Jalapeno peppers (about 6-7) The bigger, the better!
- A block of cream cheese
- 1/2 Cup of shredded Mexican blend cheese
- 4-5 Pieces cooked bacon
- 1 Teaspoon garlic powder
- A dash of salt
Cut your Jalapenos in half and (carefully) scoop out the "guts," the seeds and inner pieces until you have a hollow pepper. (I say carefully, because I have learned that accidentally squirting Jalapeno juice into your eye is quite unpleasant).
If you choose to soak your peppers, do that now. Otherwise set them to the side and start mixing up your filling. The cream cheese needs to be soft, so just zap it for thirty seconds in the microwave if it is still cold and firm.
Mix your cream cheese, shredded cheese, and seasonings all together.
Use a small spoon to fill up your peppers with the cheese mixture.
Chop up your cooked bacon.
Top your poppers off with some chopped bacon.
And that's it! So simple! "Pop" in a 350 degree oven for about twenty minutes and you have a tasty, low carb and super filling appetizer or side! (I even make these for dinner by themselves sometimes, they're that good!)
Enjoy! 😊
Tip: if Jalapenos are a bit too hot for you, soaking the hollowed out peppers in ice water for about 7-8 minutes helps take some of the "sting" out. If Jalapenos are WAY too hot for you, you could swap them for mini sweet peppers, and that would be delicious too!
Ingredients:
- Fresh Jalapeno peppers (about 6-7) The bigger, the better!
- A block of cream cheese
- 1/2 Cup of shredded Mexican blend cheese
- 4-5 Pieces cooked bacon
- 1 Teaspoon garlic powder
- A dash of salt
Cut your Jalapenos in half and (carefully) scoop out the "guts," the seeds and inner pieces until you have a hollow pepper. (I say carefully, because I have learned that accidentally squirting Jalapeno juice into your eye is quite unpleasant).
If you choose to soak your peppers, do that now. Otherwise set them to the side and start mixing up your filling. The cream cheese needs to be soft, so just zap it for thirty seconds in the microwave if it is still cold and firm.
Mix your cream cheese, shredded cheese, and seasonings all together.
Use a small spoon to fill up your peppers with the cheese mixture.
Chop up your cooked bacon.
Top your poppers off with some chopped bacon.
And that's it! So simple! "Pop" in a 350 degree oven for about twenty minutes and you have a tasty, low carb and super filling appetizer or side! (I even make these for dinner by themselves sometimes, they're that good!)
Enjoy! 😊
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