Thursday, April 14, 2011

Recipes: Bacon Wrapped Jalapeños & Jalapeño Popper Spread

The jalapeños are on the left.

Both of these recipes are spicy and delicious and might be just a bit healthier than deep fried jalapeño poppers.  Maybe.  Either way they are perfect party appetizers. 

Bacon Wrapped Jalapeños

Makes 24 bites. 

  • 12 jalapeños
  • 1 pound bacon (12 slices)
  • 1 8-ounce package cream cheese

Preheat the oven to 350º.  Spray the top of a broiler pan with nonstick spray.  Line the bottom pan with foil.

Trim the stems off of the jalapeños and slice each one in half.  With a spoon, carefully scoop out seeds.  Fill each jalapeño half with cream cheese.  Slice bacon in half so you have 24 short slices.  Wrap each jalapeño half with one slice of bacon.  Secure with toothpicks and line up on the broiler pan.

Bake 15-20 minutes or until bacon is cooked.  Let cool slightly before serving.

Do NOT touch your eyeballs or any other part of you until you wash your hands thoroughly.  If you are worried about burning your skin, throw on some rubber gloves before working with the jalapeños.

If regular bacon isn't your thing, these are also good with turkey bacon.  It also works just fine with light cream cheese.

Jalapeño Popper Spread

  • 2 8-ounce packages cream cheese, softened
  • 1 cup mayonnaise 
  • 1 4-ounce can chopped jalapaño, drained
  • 1 4-ounce can chopped green chilies, drained
  • 1 cup shredded parmesan cheese
  • French bread, for serving

Preheat oven to 350º.  Spray a pie plate with nonstick spray.

Stir together cream cheese and mayo until well combined.  Stir in jalapeños and green chilies.  Spoon mixture into pie plate and spread out evenly.  Top with parmesan cheese.

Bake until bubbly and top is slightly browned.  Serve with bread cubes. 

I use light mayo and cream cheese.  Every little bit helps, right?

This is a good make ahead dish and can be refrigerated until ready to bake and serve.  It can also be served at room temperature.

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