This is the perfect little snack or appetizer for a
small get together with family or friends.
My hubby loves anything hot,
so I found this recipe in one of my cook books
and changed it up a bit by adding in
fresh garlic to the cream cheese mixture.
Yep, these little puppies are hot!
Make sure to wear gloves when removing the seeds or
your hands will burn, literally BURN for hours afterwards.
Trust me on this one, my hands burned
for about 5 hours after removing the seeds
and not wearing gloves!!
I will NEVER do that EVER again!
I soaked my hands in vinegar,
and then milk and rubbed lavender on my hands
and then after researching on Google,
the one thing that worked the best
was a mixture of sugar and olive oil, crazy right?!
Once, you get the jalapeno seeds out,
smear in your cream cheese
and fresh garlic filling.
Next, wrap a half a piece of bacon
around the jalapeno
cream cheese mixture.
Insert a toothpick through the bacon
and pepper to secure it in place.
Place your poppers onto a foil lined cookie sheet.
Bake in a 375 degree oven for about 20-25 minutes.
I placed mine under the broiler for
about 3 minutes to give them a nice crisp.
You have Smoking Hot
Jalapeno Poppers with bacon!
1 pkg. cream cheese
1/2 a pkg. bacon, cut in half
Cut jalapenos in half long ways,
wearing gloves scrape out seeds
and the membrane of the peppers.
Mix cream cheese and 2 cloves chopped fresh garlic.
Smear on the cream cheese mixture
on to each half of the pepper.
Wrap the bacon around
the cream cheese and pepper.
Insert a toothpick into each
bacon wrapped pepper.
This will secure the bacon in place
and will prevent it from curling while baking.
Place the poppers on a foil lined baking sheet.
Bake at 375 for 20-25 minutes.
You can place them under the broiler
for an extra 3-5 minutes for an extra crisp
around the edges!
Take out of oven and enjoy!
Thanks for stopping by!
Hugs to you all,