Baked Jalapeno Poppers

by Anne Bennett on September 15, 2010

I usually pass on recipes like this one because I rarely make such things. Having the motto, “healthy living without the bite,” pretty much precludes the use of cream cheese and bacon.

However, when I saw these on the Pioneeer Woman’s excellent (but fattening) blog, I decided, just this once, to go whole hog ( ! ) and try them for a party. You bacon lovers won’t be surprised when I say that they were a huge hit! Wowie-zowie, only three ingredients, but they conspire to make for a taste explosion that is unforgettable.

OK, so you don’t want to be eating these daily, but every once in awhile, go for it! One or two won’t hurt, and your mouth will be sooo happy.

10 jalapeno peppers
1 pkg. cream cheese (you can use light, but it tends to crumble a bit when cooked)
1/2 pound bacon (thin sliced is easiest to wrap), sliced into thirds

Preheat oven to 375 degrees.

Please wear kitchen gloves when handling hot peppers. Cut jalapenos in half lengthwise and scoop out seeds and veins with a spoon. Fill each jalapeno half with cream cheese. Wrap a third of a piece of bacon around the middle of the jalapenos and fasten together with a toothpick.

Place peppers on a piece of foil on a baking sheet and bake for 20 to 25 minutes, until bacon is cooked. If bacon isn’t browned in 20 minutes, heat the broiler and broil them for a minute to finish. Watch them carefully.

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