Jalapeno Poppers

Source of recipe: Former Boss Deb

Food course: Appetizer

Quantity: if you follow the amount on the recipe 40 units; however, the recipe is an easy one to change the amounts on to the amount you need/want.

20 Jalapenos
1 container (8oz) of Regular (or low fat) Philadelphia Cream Cheese
a packaged of bacon (around 20 pieces)
toothpicks



Preparing Jalapenos:

• Rinse jalapenos
  
• Cut of tops


• Half jalapenos.


• Scoop out ribs and seeds
  

The seeds and ribs are what give the jalapenos the heat-- so if you want a little kick to this recipe, leave some of the ribs in and mix the seeds into the cream cheese. Also, jalapenos juices are very irritable to the skin. either make sure you don't touch the seeds and ribs when removing OR wear plastic gloves (or if you're like me, use plastic sandwich on you hands.)

• Scoop cream cheese into each half jalapeno.
• Cut the bacon strips in half.

Take bacon strip and wrap around cream cheese filled jalapeno and secure with toothpick.

Repeat steps for all jalapenos.

• Place all jalapenos on a cookie sheet (the bacon with left off grease so a cookie sheet with a lip would be best)
• Preheat oven to 350*
• Bake for 20 minutes or until bacon is brown and crispy.

For best result on carrying/reheating: place paper towels on the bottom of a microwavable bowl. When you microwave these they bacon will sweat of some more grease and the paper towels absorbs (if you don't have them in the container, the bottom poppers will be bathing in a pool of extra grease.) After letting the jalapenos cool, stack them on top of each other in bowl. Put in refrigerator until you need to reheat. place in microwave for 3 minutes on high, or until you hear the bacon sizzle and poppers are warm to the touch.