This is by far the best popper recipe I have come across; reason being, cooking low and slow. Ree Drummond on Food Network. I had 4 jalapeno plants in containers this year and made the poppers. I am experimenting, froze some cooked and some uncooked. See how it goes!
Ingredients:
- 16 large whole jalapeno peppers
- 1 8-ounce block cream cheese
- 16 slices thin bacon, cut in half
Directions:
Prepare the fresh jalapenos, by cutting in half lengthwise and devein and deseed. Stuff each half with the cream cheese, 8 ounces was perfect...
Wrap each stuffed peper with one bacon half and secure with a toothpick.
Preheat oven to 275-degrees.
Lightly grease a wire rack and place the prepared peppers on the rack.
Bake for 1 hour and 15 minutes.
Delish!
Printed
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