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Appetizer: Jalapeno Poppers II
Stuffing something with cheese instantly makes it better. If you wrap it in bacon, UNSTOPPABLE.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
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1 cup shredded mild cheddar cheese
1 lb bacon
8 oz cream cheese
15 jalapeño peppers
Instructions
1. Cut jalapeños in half. Scoop out seeds and extra membrane. Soak peppers in a bowl of water for 30-60 minutes. This helps reduce some of the oil from the peppers which is what gives them their heat.
2. Mix the cheddar cheese with the cream cheese. Using a knife, fill each pepper with cheese.
3. Cut the the bacon in half or in thirds so you have enough for each pepper. Take bacon strip and wrap as many times around bacon as you can. Place wrapped peppers on a baking tray.
4. Preheat the broiler in your oven. Bake for 10-15 minutes or until the bacon turns nice and crispy. Take out of oven. No matter what, no matter how tempting, let them sit long enough to cool.
5. Note: use latex gloves when handling raw jalapeños, especially the seeds. Otherwise, the oil will get all over your hands and if you wipe your eyes or itch your nose, you are in for a world of pain. If you don't have latex gloves, just use plastic bags. Throw away gloves or bags as soon as you are done using. Wash your hands with soap just to be sure.
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Serving Size: 30
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 66 kcal | ||
| Fat 5.66 g | ||
| Carbohydrate 0.81 g | ||
| Protein 3.18 g | ||
| Iron 33 mg | ||
| Calcium 101 mg | ||
| Cholesterol 16 mg | ||
| Monounsaturated Fat 1.87 g | ||
| Polyunsaturated Fat 0.32 g | ||
| Saturated Fat 2.92 g | ||
| Sodium 145 mg | ||
| Sugar 0.26 g | ||
| Potassium 51 mg | ||
| Vitamin A 120 mcg | ||
| Vitamin C 155 mg | ||
| Fiber 0.2 g | ||
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