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| Bacon Wrapped Jalapeno Poppers |
Who
doesn't love jalapeno poppers? Before I
found out I had problems with gluten, I frequently ordered them from any number
of neighborhood fast food joints. Now I
don’t have that option. Even though
living in a big city means there’s a take-out place on practically every corner, there’s no one I know making gluten free poppers.
I
remember them well with their crisp breaded exterior and all that warm gooey
cheese how could I not fall in love. Of
course they can be made with gluten free bread crumbs but it’s a lot of
work. This version is super easy and low
carb too. When you see how well the
smoky bacon goes with the gooey cheese and spicy peppers, I don’t think you’ll
ever be trying to make breaded poppers yourself again. I know I won’t.
These
are simply out of this world.
Bacon
Wrapped Jalapeno Poppers
Prep
time: 15 min
Cook
time: 25-30 min
Servings:
12
Ingredients
- 6 large jalapenos
- 8 oz softened cream cheese or Neufchatel cheese
- 2 oz grated cheddar, jalapeno jack, or habanero cheddar
- 12 slices of bacon
Video
Tutorial:
Instructions
- Preheat the oven to 375°F (or 190 °C) and line a baking sheet with foil then place a baking rack on top.
- Mix the cream cheese and cheddar together until you have a well combined mixture.
- Slice each of the jalapenos in half lengthwise. Try to slice right through the stem since it looks nicer in the final presentation to have a piece of the stem attached to as many halves as possible.
- Scoop the seeds and internal white ribs from the peppers then stuff each with about a tablespoon of the cheese mixture. Wrap each pepper with a single slice of bacon slightly stretching and overlapping the slice as you spiral around the pepper. Finish with the end of the bacon on the bottom and pressed firmly in place before placing onto the baking rack.
- Bake for 25-30 minutes or until the bacon looks as crispy as you want it.
- Let them cool on the rack for 5 minutes before transferring onto your serving dish.
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