Thursday 16 January 2014

Bacon Wrapped Jalapeño Poppers

These are a great appetizer and so easy to put together. I serve these with salsa sauce as a dip.


10 jalapeño peppers
10 strips bacon
3 tablespoons cream cheese
2 ounces sharp shredded cheddar cheese
2 tablespoons salsa sauce

Wearing rubber gloves, slice the jalapeño peppers lengthwise keeping the tail attached.
Remove and discard the seeds and membranes.
Mix together the cream cheese, cheddar cheese and salsa sauce.
Fill the jalapeño halves with the cheese mixture and put them back together as a whole pepper.
Wrap one slice of bacon around each stuffed pepper and place on a rimmed baking sheet.
Cook in a preheated 400 degree Fahrenheit oven for 20 minutes, turning half way through.
Allow these to cool about 5 minutes before serving.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

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Have you tried this recipe?? Tell us how it turned out :)