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Ingredient
Irresistible Jalapeno Poppers
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Ingredient
1 1/2 cup
Cream cheese, at room temperature
6 slice
of bacon, cooked until crispy
3 tbsp
Grated parmesan cheese
Cooking instructions
* Step 1
Fry the bacon until crisp and set aside. Preheat your oven to 350°F.
* Step 2
Rinse the peppers and then pat dry. Slice off the stem and then cut the jalapenos in half lengthwise.
* Step 3
Take a small knife and remove as much of the seeds and membranes as you like. Remember, the heat is in the seeds and membranes.
* Step 4
You can also rinse the pepper again after removing the seeds to help in eliminating those hot oils.
* Step 5
In a medium bowl, add the cream cheese, parmesan cheese, and garlic, and mix well. If you like a lot of heat you can add those seeds and chopped up membrane back into the cream cheese mixture.
* Step 6
Crush the bacon with your hands and add to the mixture and stir until well blended.
* Step 7
Spray a cookie sheet with Pam or similar oil.
* Step 8
Using a spoon, mound the cream cheese mixture into the jalapeno pepper and top with a sprinkle of cheddar cheese. Push the cheese into to the cream cheese mixture so it sticks.
* Step 9
Place the stuffed jalapeno popper on the cookie sheet and continue until all the peppers are filled.
* Step 10
Place cookie sheet in the middle of your oven and bake for 25 to 30 minutes or until the tops are golden brown.
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