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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Pieces 29g Recipe makes 20 Pieces) |
||
| Calories 93 | ||
| Calories from Fat 81 | (87%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.1g | 14% | |
| Saturated Fat 4.2g | 20% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 128mg | 5% | |
| Potassium 52mg | 1% | |
| Total Carbohydrate 0.8g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.3g | ||
| Protein 2.3g | 4% | |
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Jalapeno Poppers
By: Miss Annie
Dec 28, 2001
The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.
20 Pieces
Ingredients
- 10 fresh jalapenos
- 8 ounces cream cheese
- 10 pieces thin-sliced bacon, cut in half
Directions
1
Cut jalapenos in half and remove seeds and veins.2
(Use gloves to work with peppers).3
Fill jalpenos with cream cheese and wrap a slice of bacon around each one.4
Secure with a toothpick.5
Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.
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- Course > Appetizers
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Finger Food
- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: SloppyJoe
On Nov 22, 2008
These are fabulous!! I pre-cooked my bacon until just starting to "curl" then drained on paper towels. They came out terrific! Thanks for sharing this recipe!!
From: Noo
On Aug 25, 2008
Another winner from Miss Annie!! I mixed a little cheddar and Mexicana cheese in with the cream cheese,and only used half a slice of bacon per chilli,and they were delicious.I think next time I will cook the bacon off a little,as it didn't get as crisp as I would have liked.Thanks for sharing.
From: CrazyC
On Sep 20, 2002
I have made these for years now but how do you get away with only 10 peppers? I have to make them by the pounds of peppers so to cut cost I wrap them with 1/2 slices of bacon. Still great and addictive. Of course using so many peppers I have to drain off drippings often before they are done. A tip I have learned is the more pointed the pepper is the hotter it is so I try to get round-tip peppers.
From: Braunda
On Jul 25, 2004
Wonderful just wonderful for our snackers we had here. We did have this many times when everone was here..We put them on the broiler pan and all the grease dropped in the bottom..Bacon was cooked and crisp and the peppers were easy to bite into. Thank You very much
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