Jalapeno poppers with bacon
Author: Cee Gee
Nutrition Information
- Serves: six
- Serving size: 85 g
- Calories: 247
- Fat: 20 g
- Saturated fat: 7 grams
- Unsaturated fat: 1 g
- Trans fat: 0 grams
- Carbohydrates: 2 grams
- Sugar: 2 grams
- Sodium: 180 mg
- Fiber: 0 grams
- Protein: 4 grams
- Cholesterol: 8 mg
Recipe type: Appetizers
Cuisine: USA
Prep time:
Cook time:
Total time:
Easy to make appetizer that is always a hit. Whilst normally done with Jalapenos, other chillies (that are spicier ) can also be used. Just remember to scoop out the seeds and pith. For more heat, add some chilli powder to the cream cheese or add chopped chillies ( canned) to it. To make more than this recipe caters for, simply, pro rata the ingredients to meet the increased quantity
Ingredients
- Jalapeno chillies - 6 large
- Cream cheese – 226 grams
- Cheese - 50 grams (grated) Cheddar or Cheshire
- Bacon – six slices ( preferably streaky bacon)
Instructions
- Preheat your oven to 200 degrees Celsius
- Wash the Jalapenos and dry with a paper towel
- Slice them in half lengthwise. Don't remove the stem but slice through it. (This provides a nice little handle to hold the poppers when they are being eaten)
- Scoop out the seeds and white pith.
- Mix the cream cheese with the other cheese being used. Ensure that the cheeses are well combined
- Spoon equal quantities of the cheese mixture into each Jalapeno half. The halves should be overstuffed to about a centimetre higher than the filled cavity
- Wrap the bacon around the filled Jalapenos, starting at one end, in a spiral, until the bacon fully envelops the chilli
- Place on a foil-lined baking tray and place in the oven
- Cook for 25 to 3o minutes or to the level of crispiness that you prefer
- Serve
Notes
This recipe yields six portions
Keywords: Jalapeno poppers
Keywords: Jalapeno poppers