Saturday, March 20, 2010

Jalapeno Poppers

Day 72

I learned somewhere some time ago that bacon is America's favorite food. I think even vegetarians might consider bending their rules when bacon is involved. There was also a study where women rubbed bacon on all their pressure points before heading out for a night on the town. They were approached by men significantly more than those not slathered in grease. Anyway-my point is that you just can't go wrong with bacon (cardiologists might disagree), especially when it is cradling melted cheese and jalapenos. Thanks to Carol Foote and her sister-in-law, Selia Crawford, you are about to enjoy one of the yummiest appetizers you've ever had. *They really aren't too spicy. The cheese and cooking process mellows the heat in the peppers.

Jalapeno Poppers
8 jalapeno peppers
1/4 cup shredded Colby-Monterrey jack cheese
8 oz cream cheese
8 slices bacon, cut
black pepper

*Be sure to wear gloves when working with the peppers

Cut off stems and cut in half lengthwise, seed, rinse, dry, and set aside.
Mix cheeses until well blended.
Stuff the pepper halves with cheese mixture and wrap with bacon. Secure with toothpick and sprinkle with black pepper. Place on a foil-lined baking sheet and bake for 20 minutes at 375. Be sure the bacon is nice and crispy before serving.


Thanks so much for sharing Carol.


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