Yield: 12 Servings
|1||2 pounds fresh jalapeno peppers|
|1||2 8oz. cream cheese*|
|1 pounds||Bacon** (each slice cut in half)|
Split, seed and wash jalapeno peppers. Spread cream cheese in each half of split peppers, either leave in halves *OR* combine the two halves to make a whole popper. Wrap each half/whole jalapeno with a bacon slice cut in half.
Place each bacon wrapped jalapeno on a cookie sheet..bake at 250 til bacon is done, cool and serve.(Cheese will boil out if oven is set to high) This is even better cold the next day!!! I should have posted these for Super bowl Sunday...good with beer,wine and margaritas.
*I have used fat free and low fat cream cheese, the amount varies as to how much cheese each individual likes in their jalapeno. **I use Turkey bacon for the wrap and it is really good, less fat too.
Posted to MM-Recipes Digest V4 #00000569 by skillion@... (sandra killion) on Jan 28, 97.
Posted to bbq-digest by johncartlidge@... on Mar 24, 1998