Thursday, August 19, 2010

Cream Cheese and Bacon Stuffed Jalapeño Poppers

  • 10 fresh Jalapeños, sliced in half lengthwise, seeds removed
  • 10 oz low fat cream cheese, softened
  • 7-8 slices of turkey bacon, cooked and chopped
  • Plain panko crumbs
Preheat the oven to 375 degree. Line a baking sheet with tin foil and coat with cooking spray.

Cook the bacon until crisp then drain on a paper towel; chop bacon into very small pieces. Mix the bacon crumbles into the cream cheese until thoroughly combined. Cut jalapenos in half, lengthwise. Wear plastic gloves if possible and carefully remove seeds and vein with a spoon. Smear each jalapeño half with cream cheese and bacon mixture. Pour the panko crumbs onto a plate. Dip the stuffed jalapeño into the panko crumbs cream cheese side down.

Bake on a pan with a rack for 20-25 minutes. If the panko crumbs aren't golden brown, turn the oven to broil and cook them, watching carefully so they don't burn, for a few minutes. Serve immediately. Enjoy.

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