Jalapeno Poppers
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 352
- Total Fat
- 34
- Saturated Fat
- 15
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 80
- Sodium
- 467
- Total: 1 hr 5 min
- Active: 20 min
Ingredients
20 fresh jalapenos, 2 to 3 inches in size
Two 8-ounce packages cream cheese, slightly softened
1 pound thin (regular) bacon, slices cut in half
Directions
Special equipment:
latex gloves for handling peppers, optional, and toothpicks or small wooden skewers- Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
- If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
- Bake for 40 to 45 minutes. (You don't want the bacon pieces to shrink so much they start to squeeze the jalapenos.) If after 45 minutes the bacon doesn't look brown enough, just keep cooking until the bacon is sizzling.
- Serve immediately, or they're also great at room temperature.