This one…chomp, chomp…is way too good to make so close…slurp, smack…to meal time because meal time may go on forever. I made a quadruple batch of these things for the Eclipsepocalypse Trip on Monday. I just hope there’s some left by then.
Bacon Wrapped Jalapeno Poppers
8 slices bacon, cut in half
8 large jalapenos (2 1/2" - 3" long), fresh or canned
8 oz. cream cheese softened to room temperature
1/2 C. shredded sharp cheddar cheese
1/4 C. salsa (regular or verde)
big pinch sea salt (opt)
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Cut the jalapenos in half lengthwise and scoop out the seeds. If they’re canned, drain them and let them dry out a while after removing seeds.
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Mix the cheeses together with the salt and salsa, then add to a pasty bag with a 1" hole.
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Fill jalapenos so that cheese sits half an inch above the top.
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Cook bacon so it’s about 3/4 of the way done, cool (don’t put on paper towels), and wrap one piece around each popper, securing with toothpicks.
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Arrange on cookie sheet (with sides) about an inch apart and cook for 15 minutes at 375 degrees.
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Try to wait until they’re cool enough to eat, remember that pizza incident.
Notes: I used thick cut bacon and cooked it a little longer beforehand to drain off the nectar. I reused the bacon trays for the final popper cooking. Do NOT skip the toothpick step because these suckers fall apart very easily, especially if you are using canned jalapenos. If you want less zing, use smaller jalapenos (1 1/2" - 2" long) so the bacon wins. These would pair great with fresh tomato slices and a keto fruit smoothie.
Om, nom, nom.
