Friends couldn't stop raving about these Jalapeno Poppers that Friend Sharon made and served for the canasta group when we met at her house last week. She made a platter full and when we left there were only a few left.
There was quite a discussion about the general lack of heat (although Friend Janice ate one that she said had some heat; she wasn't complaining because she likes a little heat). Sharon says the secret is to hard boil the peppers after you "gut" the peppers of the seeds.
I am sure my husband would have enjoyed them. I will have to make them when we have friends over the next time.
JALAPENO POPPERS
Jalapeno peppers
cream cheese, at room temperature
bacon, cut strips in fourths
Butterfly the peppers - cut down one side and open the pepper up to "gut" it of the seeds.
Bring a pot of water to boil. Add peppers and bring water back to boil. Remove, drain, and cool.
Fill the peppers with cream cheese.
Place a piece of bacon on top.
Broil until bacon is crisp.
There was quite a discussion about the general lack of heat (although Friend Janice ate one that she said had some heat; she wasn't complaining because she likes a little heat). Sharon says the secret is to hard boil the peppers after you "gut" the peppers of the seeds.
I am sure my husband would have enjoyed them. I will have to make them when we have friends over the next time.
JALAPENO POPPERS
Jalapeno peppers
cream cheese, at room temperature
bacon, cut strips in fourths
Butterfly the peppers - cut down one side and open the pepper up to "gut" it of the seeds.
Bring a pot of water to boil. Add peppers and bring water back to boil. Remove, drain, and cool.
Fill the peppers with cream cheese.
Place a piece of bacon on top.
Broil until bacon is crisp.
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