Bacon-Wrapped Jalapeno Poppers
This unbreaded take on jalapeno poppers is insanely good and they freeze well too!
PIC TO COME
My husband created a monster. A jalapeno monster. I cannot get enough of these peppers! Add bacon into the mix and you have a problem just waiting to happen!! I had 50 of these suckers to myself. I froze them and have been nuking them and also rebaking them for late night snacks. They are unbelievably easy and delicious!
What you need:
25 fresh jalapeno peppers
14 to 16 oz. cream cheese, softened
2 cups cheddar cheese, shredded
32 oz. bacon
Directions:
Chop off all the top part of these little peppers where the stem is. Then cut in half lengthwise.
Take a spoon to remove the veins and seeds.
Mix the cream cheese and the cheddar cheese together.
Cut the bacon in the package, right down the middle. I didn't end up using all 32 oz. Half slices are easier to handle for this recipe
Fill the pepper with cheese mixture. Wrap with bacon.
Set on an aluminum foil lined baking sheet
Bake in a preheated 450 degree oven for 10 to 15 minutes or until bacon is cooked all the way. Broil for a little extra crispiness, if desired.
Recipe Courtesy Food.com member AZRoxy63
Originally Posted on Fantastical Sharing of Recipes on January 29, 2011