Bacon and Cream Cheese-Stuffed Jalapenos Poppers
"I guess by now you can tell I have a love affair with jalapenos, yep can't get enough of those babies, I love the burn! I add them to pretty much all my recipes. You can cut the recipe in half without degrading the quality. "
Original is 50 servings
Ingredients
Nutritional
- Serving Size: 1 (33.3 g)
- Calories 81.6
- Total Fat - 4.2 g
- Saturated Fat - 2.1 g
- Cholesterol - 30.5 mg
- Sodium - 301.7 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 0.3 g
- Sugars - 0.5 g
- Protein - 7.3 g
- Calcium - 48.6 mg
- Iron - 0.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 325 degrees. Cover baking pans with foil then coat them with shortening. Place the cooked bacon in a food processor and process until a medium mince.
Step 2
In a large mixing bowl, stir together the minced bacon, cheddar cheese, cream cheese, chili powder, oregano and cumin. Spoon this mixture into each jalapeño half. Place the stuffed jalapenos in the refrigerater for 2 hours or longer, but 2 hours for sure.
Step 3
In a medium mixing bowl, beat together the eggs and milk then to another bowl add in the bread crumbs (use what you think you will needed to coat the peppers)
Step 4
Place 4 or 5 peppers at a time into the egg mixture and coat them thoroughly. then coat them in the breadcrumbs.
Step 5
Place the coated peppers onto the prepared baking sheets and bake for 30 minutes. Get ready to feel the burn! :)
Tips
No special items needed.
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