Hold onto your taste buds, partner. These New Mexican (because Mike is from New Mexico) JalapeƱo Poppers are the culinary trinity of snack perfection: spicy jalapeƱos, creamy cheese, and crispy bacon. Simple? Yep. Subtle? Absolutely not. This recipe is so good it should come with a warning label: Contents may cause spontaneous fist pumps and primal grunts of satisfaction.
Sonora Keto
12
15 minutes
30 minutes
195
Mexican
appetizer
Use this equipment ā¢ JalapeƱo coring tool (trust us, itās worth it) ā¢ Baking sheet ā¢ Aluminum foil ā¢ Nonstick spray
Preheat the oven to 400Ā°F (200Ā°C). Line a baking sheet with foil and spray lightly.
Rinse the jalapeƱos, slice off the tops, and use a coring tool to remove seeds and membranes. Handle with care ā jalapeƱo juice burns!
Soften your cream cheese before stuffing each jalapeƱo about Ā¾ full (approx 1.5 tablespoons per jalapeƱo).
Wrap each with a strip of bacon, creating a 'bacon cap' on top to hold in the cheese
Bake for 22ā25 minutes, until the bacon is golden and nearly crisp
Let rest for 5 minutes before serving (unless you enjoy mouth lava).
