Serve this quick-prep appetizer at your next festive gathering, and watch guests go wild for the irresistible combination of spicy peppers, crispy bacon and velvety cream cheese.
oz (half of 8-oz package) cream cheese, softened
tablespoons chopped fresh chives or finely chopped green onions
jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
Heat oven to 375°F. Line cookie sheet with foil or cooking parchment paper. Soak toothpicks in small bowl of warm water to prevent burning.
In small bowl, mix cream cheese and chives. Spoon mixture evenly into chile halves.
Cut each bacon slice crosswise into thirds. Wrap 1 piece of bacon around each stuffed chile half; secure with soaked toothpick. Place on cookie sheet.
Bake 25 minutes or until bacon is crispy and chiles are tender. Serve warm.
These poppers will be mildly spicy. For more heat, don’t remove all of the jalapeño seeds and leave the membranes intact.
Add a little more flavor to the filling with some chopped fresh parsley or cilantro.
When handling jalapeños and other hot chiles, wear plastic gloves. The oils that get on your hands will stay there, so if you were to rub your eyes after touching the chiles, you could really hurt yourself! You can buy powder-free gloves at a pharmacy.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.