Jalapeño Poppers
- 20 whole, fresh jalapeños, halved lengthwise, seeds and membranes removed
- 16 ounces (453.59 g) cream cheese, at room temperature
- 2 pounds (907.18 g) bacon
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Preheat oven to 450 degrees F. Place a wire rack on a baking sheet OR line a baking sheet with parchment paper and set aside.
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Spread cream cheese in the cavity of each jalapeño half, then wrap with bacon (depending on the size of the jalapeño, you could use a whole piece of bacon, or half). Place on the wire rack or baking sheet.
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Bake for 20 to 25 minutes, until the bacon is done and crispy. Serve immediately or at room temperature.
Nutritional values are based on one popper
Calories: 135kcal, Carbohydrates: 1g, Protein: 3g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 186mg, Potassium: 77mg, Vitamin A: 235IU, Vitamin C: 8.3mg, Calcium: 13mg, Iron: 0.2mg
