How To Make Spicy Jalapeno Poppers

 


Jalapeno poppers are a great way to get flavor and fats into your dinner. If you’re tired of oily meals and fatty soups, then this will be the perfect break for you. The cream cheese stays soft and delicious on the inside while the heat of the pepper comes through on every bite. You can easily change up the flavor profile of this by changing the type of cheese you use, the spices that go into the cheese mixture, or chopping up some extra cooked bacon and stuffing that inside also.

 


From prep to table, this will take just over 35 minutes. It’s super simple, super fast, and of course super delicious. If you’re not a fan of spicy, make sure that you completely remove every single seed that’s inside the peppers. The seeds add an acute spiciness that is strong if you’re not used to it. This one’s a classic in my house, and I’m sure it will be in yours, too!

The Preparation

5 ounces cream cheese

¼ cup mozzarella cheese

8 medium jalapeno peppers

¼ teaspoon salt

¼ teaspoon pepper

½ teaspoon Mrs. Dash Table Blend

8 slices bacon

The Execution

1. Preheat oven to 400°F. Wash all of your jalapeno peppers (for this, I am using 8 peppers). Foil a baking sheet and remove the stems of your peppers.

2. Slice each pepper in half, making sure that it is an even cut on each pepper.

3. Using a spoon, scrape out all of the guts of the peppers. You can leave a few seeds inside for extra heat if you’d like.

4. In a bowl, combine 5 ounces cream cheese, ¼ cup mozzarella cheese, and spices of your choice. I used ¼ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon Mrs. Dash Table Blend.

5. Pack the cream cheese mixture into each pepper, creating a mound that the other half will fit on top of.

6. Press the other half of the peppers into the cream cheese mixture, closing the peppers up like they were never cut.

7. Wrap each pepper in bacon, starting from the bottom and working your way up to the top.

8. Bake for 20-25 minutes or until bacon begins to crisp up and is cooked completely. Broil for additional 2-3 minutes to get a darker color and more crisp on the bacon.

9. Serve up – I served with a saute of broccoli, red pepper, and celery in the leftover bacon fat from the baking sheet.

This makes 8 Spicy Jalapeno Poppers. Each jalapeno popper comes out to 121.38 Calories, 10.44g Fats, 1.72g Net Carbs, and 4.9g Protein.



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