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JALAPENO POPPERS - Low carb Recipe

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This recipe for JALAPENO POPPERS - Low carb is from KEEP THE TRADITION ALIVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dad's homegrown organic jalapeno peppers
Bacon (one piece can cover approx. 3 - 5 halved poppers)
8 oz. Cream cheese, softened
8 oz. bag of Jalapeno Monterey Jack shredded cheese
Salt, pepper as desired
Optional: onion chopped really small

**Thin latex gloves!!!
Directions:
Directions:
Put on a pair of thin latex gloves before handling the jalapeno peppers or you'll be sorry!

- Cut peppers in half - scrape inside clean or leave some seeds if you like them really spicy
- Cook bacon - half done
- Mix together ingredients
- Using a spoon, fill peppers
- Place a piece of the bacon on top just enough to cover top - press down
- Bake 400 degrees for approx. 20 min.

**You can make these and refrigerate until you're ready to bake (lasts up to a week in the refrig. before baking)

***You can also take ingredients above, chop 1/2 - 1 jalapeno pepper, fully cooked and crumbled bacon and fill tortilla scoops chips. Bake 350 degrees for 10 min. until cheese/filling is bubbling
Personal Notes:
Personal Notes:
Some peppers are hotter than others...try one before keeping seeds inside the pepper!

 

 

 

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