Jalapeno Poppers
Ingredients
8 oz cream cheese softened
1/2 tsp coarse black pepper
1/2 tsp garlic salt
2 green onions sliced, the green parts – about 3 Tbsp
1 cup medium cheddar cheese grated
1 lb bacon cooked and crumbled
12 Jalapeños sliced in half
Directions
Preheat oven to 400°F.
Using a strong spatula or wooden spoon, mash together all of the filling ingredients: cream cheese, pepper, salt, 2 tablespoons sliced green onions, cheese, and about 1⁄2 cup of the crumbled bacon.
Rinse jalapenos and pat dry. Slice each pepper in half lengthwise. Use a spoon or gloved fingers to scoop out the seeds and ribbing from the peppers. (Gloved hands will keep the oils off of your fingers, which can cause irritation and burning to your skin and eyes if your fingers touch your eyes).
Place the pepper on a sheet pan with a bit of space between each. Use a small spoon to scoop the cheese mixture into each pepper “boat”.
Bake stuffed jalapenos for about 20 minutes or until the cheese mixture is melted and browned on top.
Sprinkle reserved green onions and crumbled bacon over the poppers and serve immediately.
