Friday, April 25, 2008

Baked Jalapeño Poppers

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These little gems are outstanding! Here’s a jalapeño popper recipe that is baked and not fried. The cheesy filling is a nice complement to the spicy peppers. Remember to carefully remove the seeds and membrane wearing gloves. This will cut down on the heat of the peppers. You will want to double this recipe for large parties.

6 jalapeño peppers
1/3 cup Monterey Jack cheese, shredded
1/3 cup cream cheese, room temperature
4-5 slices of bacon, fried and crumbled
1 tsp green onions, very finely chopped
¼ tsp garlic powder
Dash cayenne pepper
One splash of Worcestershire sauce

Cut the peppers in half, removing seeds and membrane. Mix cheeses, garlic powder, salt, Worcestershire sauce, bacon and green onions. Stuff each pepper with cheese mixture. Bake 400 degrees for 15 min. Makes one dozen (12 halves). These can be made earlier in the day and served at room temperature.

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