My younger sister came for a visit this weekend. She was traveling for her job and happened to be in close proximity with enough of a break to allow a visit. She is also a foodie (her job and her passion) and so, of course, we cooked. I decided now would be a good time to try a new recipe, and sis was more than happy to take it on while I did my same old roasted fajita vegetables. We made a boatload of food, all of it fatty and delicious.

I’m from Maryland, therefore my personal religious belief is that Old Bay seasoning is suitable (nay, preferred) for pretty much everything. That being said, it may not be available to you, locally. In that case, feel free to add seasoning of your choosing to the cheese mixture.

Jalapeno Poppers

Bacon Wrapped Jalapeno Poppers

Jalapenos – two per each person you’re feeding. I used six.
1/2 cup Cream Cheese, softened.
1/2 cup Shredded Cheddar Cheese
Old Bay, to taste
Chives, to taste
Bacon slices, cut in half. One full strip for each Jalapeno.

Preheat your oven to 400 degrees Fahrenheit. Prep your jalapenos – slice in half and remove ribs/seeds. Mix the cream cheese with the seasonings and then add in the cheddar cheese. Stuff each jalapeno half with the cheese mixture, and wrap each half with half a slice of bacon. Since we didn’t have toothpicks, Sis wrapped the bacon such that the seam was on the bottom of the pepper. The bacon we used was thick-cut and not par-baked at all, but the bacon and the peppers had cooked through in about twenty minutes.

To cook the jalapenos, I recommend prepping a sheet pan as follows: cover with foil and set a rack on top of the sheet pan (I used a rack I have for cooling baked goods – hasn’t had much use lately). Place the jalapenos on top of the rack. This allows the bacon to cook more evenly on the peppers.

I recommend two peppers per each person eating, but I should say that I am the ONLY one of us who ate four pepper halves. This is likely because we also had the following on hand for dinner (as you can see in the picture): roasted fajita vegetables (mushrooms; zucchini and yellow squash; bell peppers), ground beef (seasoned with cumin, cayenne, chipotle, onion and garlic powder), low carb tortillas and all the toppings: avocado; salsa; sour cream and cheddar cheese. Point is, if you’re making this as an appetizer or one side to a dinner, one pepper (two halves) per person is probably sufficient.

Nutritional Information (per each half):
Calories: 80 kcal
Fat: 7 g
Saturated Fat: 3.7 g
Total Carbohydrate: 1 g
Fiber: < 1 g
Protein: 3.6 g