Jalapeno Poppers
Looking for a filling and tasty snack? Try this out, your taste buds will be thanking you!! And beware, bet you can't eat just one!! By Steve Cylka
Prep time:
Cook time:
Yield: 20 Poppers
Serving size: 20
Calories per serving: 121
Ingredients:
Cook time:
Yield: 20 Poppers
Serving size: 20
Calories per serving: 121
10 jalapeño peppers
10 bacon slices, cut in half
10 mini sausages or smokies (or 20 if they are very small)
1 cup cream cheese
1 cup grated monterey jack
1 teaspoon chipotle or chili powder
2 shallots, minced
Directions:
Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
Bake at 425 degrees for 20-30 minutes, or until bacon is done.
*Note*
We like to use onions, not shallots.
We also really like leaving out the mini sausages, and adding more filling :0)
Source:theblackpeppercorn.com
Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
Bake at 425 degrees for 20-30 minutes, or until bacon is done.
*Note*
We like to use onions, not shallots.
We also really like leaving out the mini sausages, and adding more filling :0)
Source:
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Elise Grant
Monthly Newsletter Contributor since 2014
Email the author! elise@dvo.com