Jalapeño Poppers

“The first time I saw these at a party, I was afraid to try them. I’m not a big fan of jalapeños in the first place, and I don’t like extremely spicy food. Somehow I was convinced to take a tiny bite, then a bigger bite, finally popping the whole delicious morsel into my mouth! The cream cheese neutralizes the capsaicin compounds that are responsible for the heat, so you end up with creamy peppers that are surprisingly mild. Use regular or turkey bacon, or omit it, and sprinkle the top with a little shredded Parmesan instead.” ~ Bobbi

Difficulty:

Easy!

Cost:

Inexpensive!

Serves:10people

Serving Size:1 pepper (2 poppers)

Jalapeño Poppers

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

This is a fan favorite to bring to parties. Use regular or turkey bacon, or even omit and sprinkle the top with a little shredded Parmesan for a vegetarian version.

• CourseAppetizers, Snacks & Party Foods
• CuisineMexican

Tools:knife and cutting board, rimmed baking sheet, measuring spoons

	Prep Time
	10-15 minutes

Cook Time

15-20 minutes

Prep Time 10-15 minutes

Cook Time 15-20 minutes

Difficulty: Easy! Cost: Inexpensive! Serves:10people Serving Size:1 pepper (2 poppers)

Jalapeño Poppers Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This is a fan favorite to bring to parties. Use regular or turkey bacon, or even omit and sprinkle the top with a little shredded Parmesan for a vegetarian version. CourseAppetizers, Snacks & Party Foods CuisineMexican Tools:knife and cutting board, rimmed baking sheet, measuring spoons Prep Time 10-15 minutes Cook Time 15-20 minutes Prep Time 10-15 minutes Cook Time 15-20 minutes

Ingredients

• 8 ounces Neufchâtel cheese or cream cheese
• 10 medium (2-inch-long) jalapeño peppers
• 1/4 cup Parmesan cheese
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 10 slices bacon (pork or turkey)

Servings: people

Units:MetricUS Imperial

Instructions

1. Preheat oven to 450°F. Spray oil onto a rimmed baking sheet.
2. Let cheese stand on the counter to soften as you prepare jalapeños.
3. Slice each pepper in half, stem to tip, leaving the stem on one side. With a small spoon, scrape out seeds and pith, which are very hot. (Wear gloves if you’re sensitive.)

   
4. Place each jalapeño half on the baking sheet cut-side up.

   
5. Spoon about 1 tablespoon cheese into each half and pack down. Cheese should fill the cavity and mound up slightly.

   
6. Sprinkle top with Parmesan, smoked paprika, and cumin. (Alternatively, mix these into the cream cheese before stuffing the peppers.)

   
7. Cut bacon slices in half, to create two smaller pieces. Lay a slice on top on the pepper and fold under the edges, so they overlap underneath. (For a vegetarian version, simply omit the bacon.)
8. Roast in oven 15 to 20 minutes, or until browned and peppers are soft.

Recipe Notes

VARIATION:

• Substitute 1/4 cup Cheddar, Monterrey Jack, goat, or Feta cheese for Parmesan and stir into cream cheese, along with smoked paprika and cumin. Wrap with bacon, or top with more cheese.

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