Friday, October 13, 2017


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 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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