Bacon and Cream Cheese-Stuffed Jalapenos Poppers
Created by SingleDadChef on September 8, 2012
- Servings: 50
- Prep Time: 2h
- Cook Time: 30m
- Recipe #6457
Ingredients
- 6 slices bacon, diced browned crisp.
- 1 1/2 cups finely shredded cheddar cheese
- 1 (8 ounce) package cream cheese, softened
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground cumin
- 25 jalapeño chiles, cut in half lengthwise, seeds and veins removed (WEAR RUBBER GLOVES AND DO NOT TOUCH EYES!)
- 3 eggs
- 2 tablespoons milk
- 2 to 3 cups dry bread crumbs - seasoned if you prefer
How to Make
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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.
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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.
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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)
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Step 4: Place 4 or 5 peppers at a time into the egg mixture and coat them thoroughly. then coat them in the breadcrumbs.
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Step 5: Place the coated peppers onto the prepared baking sheets and bake for 30 minutes. Get ready to feel the burn! :)
Nutritional Facts
- 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