Saturday, September 13, 2008

Jalapeno Poppers


These poppers are not the deep fried type. They are completely low carb, and they're fresh and great for barbeques. I do them in the oven in the winter time.

8 oz. softened cream cheese
1 package real bacon bits (the soft kind)
a squeeze of lime juice (optional)
8 or 10 fresh jalapeno peppers--larger ones are milder than small ones

Put on rubber gloves if you need to. Slice the jalapeno peppers in half lengthwise. Carefully scrape out all the membranes and seeds. I try to do this with a small knife so my hands don't burn. Be very careful not to touch your face or eyes for several hours after doing this, if you don't use gloves. Once the jalapenos are prepared, mix together the other ingrediants until creamy. Stuff the peppers with the cheese mixture, slightly mounding.


If you are grilling, place on the hot grid. As they warm, they will start to 'pop' and dance around on the grill. They are done when the pepper is a little blackened and the cheese is starting to come out of the peppers. Take them off the heat and eat while warm.

If you do them in the oven, heat to 450 degrees. Place poppers on a sheet pan. After 10 minutes check them. They may take about 15 minutes, but keep watching and remove when the cheese starts coming out. They should be a little black on the bottom of the peppers. Enjoy!

1 comment:

BiL said...

Do you wear chaps while you're grilling them poppers?