13 Nov Carol's Jalapeno Poppers with Bacon
How To Make Jalapeno Poppers With Bacon
I have had an ongoing tussle with Jalapeno poppers and finally found a way which is easier than trying to keep the breadcrumbs on them when you deep fry a little healthier and everyone liked them. Got to make some more today.
12 Jalapenos halved
8 oz cream cheese
2 cups of mozzarella shredded (I didn’t have any) so omitted this.
2 tbsp coriander
2 chopped green onions
8 strips of bacon cooked and crispy
1/4 cup breadcrumbs
Squeeze lime juice
2 tbsp parmesan cheese
A little olive oil to drizzle
Clean and halve the jalapenos (use gloves) I don’t I just thoroughly wash my hands after.
Place halves on a baking sheet or dish (I halved this recipe) so a dish was sufficed.
Mix the cream cheese, shredded mozzarella (if using) coriander, squeeze of lime, bacon pieces, and season black pepper.
Fill the little Jalapeno boats with the mix.
Then mix breadcrumbs and parmesan and spoon over the top of the mix.
Drizzle with a little olive oil and pop in a hot oven 200 degrees for 20-25 minutes.
When ready cool 5 minutes and enjoy.
I personally don’t think it needed the mozzarella as was cheesy enough.
The jalapenos were still quite crisp.
I thought they could do with longer in the oven.
I was however outvoted and the menfolk liked them very much so I think down to personal taste.
This was also far easier and less messy than trying to keep the breadcrumbs on whole jalapenos and better to eat.
Prepared, tried and tested Carol Taylor
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