MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jalapeno Poppers
Categories: Chilies, Cheese, Vegetables, Citrus, Pork
Yield: 24 Servings
12 md Jalapenos (3" ea,
- 2/3 lb total)
8 oz Cream cheese; softened
1/4 c Cilantro; fine chopped
3 Scallions; whites & greens
- parts, trimmed, very thin
- sliced
1 cl Garlic; fine chopped
1/2 ts Lime zest (optional)
Salt & black pepper
12 sl Uncooked bacon; halved
- across
Set the oven @ 400 F/205 C.
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 ts 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.
Recipe by Alexa Weibel
Recipe FROM:
https://cooking.nytimes.com
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