Bacon-Wrapped Jalapeño Poppers

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Bacon-Wrapped Jalapeño Poppers

Ingredients

6 jalapeño peppers
4 ounces cream cheese, softened (use low-fat to reduce the calories)
2 tablespoons chopped chives or green onion
4 slices thin-cut bacon
12 wooden toothpicks, soaked

Instructions

Slice each pepper in half, lengthwise. Use a spoon to scrape out the seeds and white membrane. If you like a little heat, leave a few seeds. If you like a more mild flavor, make sure the insides are all removed. Seeds and the white membrane are where most of the heat comes from.
Stir the cream cheese and chives (or green onion) together. Fill pepper halves with the cream cheese mixture.
Slice bacon into 12 1 1/2-inch pieces. Wrap one piece of bacon around each filled pepper-half. Secure the bacon with a toothpick.
Heat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper.
Arrange the peppers, filling side facing up, onto the baking sheet. Bake until the bacon is crispy and the peppers are tender; 20 to 25 minutes.

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

Bacon-Wrapped Jalapeño Poppers