Baked Jalapeno Poppers

So my cousin Ed (who's the General Manager at Sapporo's, in Scottsdale) prepared a quick snack for the family. It involves bacon in some capacity, and so I had to add it to the blog. Here's the recipe.


Baked Jalapeno Poppers

2 lbs. of fresh jalapeno peppers.
2 8-oz packs of Philadelphia Cream Cheese
1/2 lb of green onions, sliced
1 lb bacon

Preheat the oven to 350F.





Remove the stem off the peppers, and slice in half. Then remove the insides of the peppers (you may leave them if you want them to be spicier.)

Fry the bacon well done, and chop into bacon bits.

Cut the cream cheese in 1/4 inch by 1.5 inch strips. The idea is that the cheese will fit on top of the sliced peppers.

In a baking pan/cookie sheet, lay out the halved peppers. Place a piece of cheese, a bit of the green onions, and a few bacon bits on each pepper half.





Place in the oven and bake for 20 minutes, or until the cheese is melted.