Craving something spicy? Love bacon? Then you need to make these! They’re easy to make and much lower in calories than the store bought or fast food jalapeño poppers.
You’ll need: 1 package of bacon (turkey or pork depending on personal preference), 1 container of whipped cream cheese, and 7-10 whole jalapeños. Makes 14-20 poppers.
First, spray a cookie sheet with a little non-stick spray and pre-heat the oven to 375°. While that’s heating up, wash and dry each jalapeño. Then, cut off the stems.
Next, using a paring knife cut each jalapeño in half lengthwise.
Then, clean out each jalapeño and remove all seeds from the inside.
Put clean jalapeños aside. Open the package of bacon and remove several slices. Cut each slice of bacon in half lengthwise.
Gather the jalapeños, bacon and cream cheese. You’ll need a cutting board or flat service to prepare each popper.
Using a spoon, fill the inner part of each jalapeño with a generous amount of cream cheese.
Wrap each jalapeño half, with a slice of bacon starting at the bottom. If it’s a large jalapeño, you will need 2-3 slices. How much bacon you want, is really personal preference. If you’re a vegetarian, you can leave off the bacon all together!
Place each bacon wrapped jalapeño, evenly spaced, on the cookie sheet and bake for 20-30 minutes (until bacon is thoroughly cooked).
These are best served hot out of the oven but are also good at room temperature. If you aren’t going to eat them right away, I suggest storing them in the refrigerator. Since they have cream cheese, they could spoil if they set out for too long. I also suggest having a glass of water nearby when you eat them!