Subj : Tailgating Grub - 18
To   : All
From : Dave Drum
Date : Mon Sep 30 2024 04:12 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Jalapeno Poppers
Categories: Chilies, Cheese, Vegetables, Citrus, Pork
     Yield: 24 servings

    12 md Jalapenos (3" each, 2/3 lb
          - total)
     8 oz Cream cheese; softened
   1/4 c  Fine chopped cilantro
     3    Scallions; whites & greens
          - parts, trimmed, very thin
          - sliced
     1 cl Garlic; fine chopped
   1/2 ts Lime zest; opt
          Salt & black pepper
    12 sl Uncooked bacon; halved
          - across

 Set the oven @ 400ºF/205ºC.

 Line a large baking sheet with aluminum foil, then top
 with a wire rack.

 Halve jalapenos lengthwise. (Do your best to halve them
 through their stems for added visual appeal.) Using the
 tip of a small spoon, scoop out and discard the seeds.
 Set the halved jalapenos aside.

 In a medium bowl, stir together the cream cheese,
 cilantro, scallions, garlic and lime zest, if using;
 season generously with salt and pepper.

 Season the inside of each halved jalapeno with salt and
 pepper, then fill each with about 2 teaspoons of the
 cream cheese mixture. (Fill until there’s a slight dome
 on top.) Wrap each stuffed jalapeno with 1 piece of
 bacon, setting one tip of bacon on top of the cream
 cheese filling, then wrapping the bacon under and over
 the popper at an angle, so the bacon covers the filling
 on top in two layers. (The bacon will shrink as it
 cooks, so you want to make sure the top of the popper is
 well covered.) Arrange poppers evenly on the wire rack,
 nestling each popper between two parallel wires to keep
 it upright so the cream cheese doesn’t spill during
 baking.

 Transfer to the oven, and bake until bacon is cooked
 through, about 25 minutes. Broil on the rack closest to
 the broiler until crisp, about 2 minutes. Let cool for 5
 minutes, then serve warm.

 By: Alexa Weibel

 Yield: 24 poppers

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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