Bacon-Apple-Jalapeno Pop 'Ems
- Level: Easy
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 30 min
- Yield: 40 pop 'ems
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 55 calorie
- Total Fat
- 4.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 9 milligrams
- Sodium
- 110 milligrams
- Carbohydrates
- 2 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 2 grams
- Sugar
- 1 grams
Ingredients
One 8-ounce package light cream cheese, at room temperature
3 large scallions, roots sliced off, green and white partsminced finely
1 large Granny Smith apple, cored and minced
Kosher salt and freshly ground black pepper
20 jalapenos
20 strips thin-sliced bacon, chopped in half
Directions
Special equipment:
40 toothpicks- Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment.
- In a large bowl, stir and break down the cream cheese until smooth. Add the scallions and apples, plus as much salt and freshly ground black pepper as you like.
- Don a pair of plastic gloves so you don't burn your fingers or your eyes like I did. Slice each jalapeno in half lengthwise, and then either slice out the membranes or use a measuring spoon to scoop them out. Discard the seeds.
- Either using a teaspoon or a small icing spatula, fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick.
- Line up the pop 'ems on the prepared baking sheet and pop into the oven until bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5 minutes (which will be as long as you can resist them). Enjoy with a cold beer! Aaah!
