Saturday, September 28, 2013

Pepper Poppers

Ana and a friend made these the other night to have with supper, and they were delicious!  Dad even ate some and he does not like peppers!  (They ended up with more pepper halves than bacon so that is why some are 'bacon-less'.)

Bacon Wrapped Jalapeno Poppers

14 - 16 jalapeno peppers
1 (8oz) package cream cheese softened
1 cup shredded cheddar cheese
1 tsp. ground cumin
1/2 teaspoon chili powder
1 lb bacon, slices cut in half

Place a backing rack on a large baking sheet.  Cut peppers in half lengthwise; remove seeds and center membrane.  Set aside.

In a medium bowl, combine cream cheese, cheese, cumin and chili powder; salt to taste.  Divide among jalapeno peppers.

Wrap each stuffed jalapeno with half a slice of bacon and place on a backing rack.  Bake in a preheated 425 oven for 25-30 minutes or until bacon is crisp.

TIP: Poppers may be assembled and refrigerated for up to 1 day ahead.

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