PAT & KIM'S JALAPENO POPPERS
Pat and I didn't really measure when making these. We just kind of went by feel/looks/taste. So the measurements I put down are estimations.
Yields 24 poppers
12 jalapenos, cut in half, veined, and seeded
1 package of bacon, cut in half
For the filling:
1 8oz package of cream cheese, softened
1/4 cup green onions or chives, chopped
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 clove garlic, chopped
1/4 cup shredded Mexican blend cheese
Preheat oven to 350(ish).
Mix all the ingredients for the filling together. Stuff each jalapeno with the filling mixture. Wrap each with the bacon. They should look like this:
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Mmmmm!! Nom, nom, nom!!!
Pat and I didn't really measure when making these. We just kind of went by feel/looks/taste. So the measurements I put down are estimations.
Yields 24 poppers
12 jalapenos, cut in half, veined, and seeded
1 package of bacon, cut in half
For the filling:
1 8oz package of cream cheese, softened
1/4 cup green onions or chives, chopped
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 clove garlic, chopped
1/4 cup shredded Mexican blend cheese
Preheat oven to 350(ish).
Mix all the ingredients for the filling together. Stuff each jalapeno with the filling mixture. Wrap each with the bacon. They should look like this:
Put them on a rack on top of a cookie sheet. That way, the bottom of the popper will get cooked too, and it's not sitting in the bacon grease. Mmmm...bacon grease. Cook it in the oven for about an hour-ish. Give or take 10-15 minutes. At the very end, turn on the broiler for about 2-5 minutes to get that crispiness! These times and temperatures are definite estimations. We kind of just eyeballed it until they they got all sizzly, crispy, and delicious!
.JPG)
Mmmmm!! Nom, nom, nom!!!
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