Jalapeno Poppers, Bacon Wrapped Lc-4.7/sappetizer, chile, ethnic- mexican, meat- pork- bacon 2 pound jalapeno, fresh 2 pkg (08 oz) cream cheese; &1 1 pound bacon; &2 Split, seed and wash jalapeno peppers. Spread cream cheese in each half of split peppers, either leave in halves *OR* combine the two halves to make a whole popper. Wrap each half/whole jalapeno with a bacon slice cut in half. Place each bacon wrapped jalapeno on a cookie sheet. Bake at 250F until bacon is done, cool and serve.(Cheese will boil out if oven is set to high) This is even better cold the next day!!! I should have posted these for Super bowl Sunday...good with beer, wine and margaritas. &1 I have used fat free and low fat cream cheese, the amount varies as to how much cheese each individual likes in their jalapeno. & 2 (each slice cut in half) I use Turkey bacon for the wrap and it is really good, less fat too. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. |
