BAKED JALAPENO POPPERS
Made these last night as I had jalapeno peppers left but, alas, no dry ranch dressing. Aha! I found some ranch dressing in a bottle in my refrigerator so came up with this. Hope you enjoy them as much as we did. Time does not include the three hours of refrigerator time which is IMPORTANT so that the cheese does not melt and leak out before the bacon is done.
Provided by WiGal
Categories Spicy
Time 1h
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Wear plastic gloves, wash off outside of jalapenos, cut off tops, slice in half lengthwise, deseed, and cut out the white membrane the best you can.
- Mix together the cream cheese, ranch salad dressing, and cheese.
- Fill peppers with salad mixture.
- Wrap each pepper in bacon.
- Set on rack so that later the popper is out of the dripping bacon grease, put rack on plate, and refrigerate for 3 hours or freeze for 15 minutes.
- Preheat oven to 400 degrees.
- Set rack inside a cookie sheet that has edges to catch the drippings.
- Bake about 30 minutes, or until bacon is done.
Nutrition Facts : Calories 251.6, Fat 23.7, SaturatedFat 8.3, Cholesterol 37.9, Sodium 434.5, Carbohydrate 2.5, Fiber 0.7, Sugar 1.4, Protein 7
BAKED JALAPENO BACON POPPERS
Make and share this Baked Jalapeno Bacon Poppers recipe from Food.com.
Provided by Chef GreanEyes
Categories Peppers
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375°F Slice each sweet pepper in half lengthwise. Use your spoon to scoop out any seeds and some of the rib to make a nice, clean boat.
- 2. Cook bacon to crisp (you can use a microwave - place bacon between paper towels, microwave 3-4 minutes or until crisp). Mince cooked bacon. In a bowl, mix together the bacon, cream cheese, cheddar cheese and Cajun seasoning. Spoon cheese mixture into each sweet pepper.
- 3. Melt butter in microwave, stir in the bread crumbs. Hold each popper and dip cheese side down into bread crumbs. Bake 375F for 20 minutes or until cheese melty and bread crumbs crusty.
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