Hi all! Last spring my husband and my daughter, Misha, planted a little garden in our backyard. Tomatoes, green peppers, some herbs, and at Misha’s request … jalapeno peppers. The jalapenos came in a 4-pack (!), and now that harvest time is here, we have a bumper crop! But what to do with so many jalapenos? This is not an item we really cook with much at our house, so I turned to my favorite website … tastefullysimple.com.
I clicked on the recipe index and typed “jalapeno peppers” into the search field, and ta da! More than 20 recipes popped up. So today we are going to try Dawn Onuffer’s (FL) recipe for Wahoo! Bacon Jalapeno Poppers. They feature Fiesta Party Dip Mix®, Wahoo! Chili® and bacon … three of my favorite things. To lighten this up, I’m going to use light cream cheese and turkey bacon.
Wahoo! Bacon Jalepeno Poppers
- Yield: 12 (12 Servings)
- Cook: 25 mins
A spicy treat lightened up with cream cheese and turkey bacon.
- 6 medium jalapeno peppers
- 4 oz. cream cheese softened
- 1/2-1 tsp. Fiesta Party Dip Mix®
- 2 Tbsp. Chedder cheese Shredded
- 1/4 cup brown sugar
- 1 Tbsp. Wahoo! Chili
- 6 slices bacon cut in half, crosswise
- Cut jalapenos in half lengthwise and remove the stem, membranes and seeds. In a small bowl, combine the cream cheese, Fiesta Party Dip Mix and shredded cheddar cheese. In separate small bowl, combine brown sugar and Wahoo! Chili.
Fill each jalapeno half with the cream cheese mixture and wrap a bacon slice around each jalapeno half; roll jalapenos in the brown sugar mixture. Place on a foil-lined baking sheet and bake in 350° oven for 25-30 minutes or until bacon is crisp. Makes 12 jalapeno poppers.
!Tips & Hints
•Turkey bacon is ... well ... turkey bacon. Next time I will use regular bacon - although my testers LOVED these and did not complain about the turkey bacon at all. My own hang-up, I guess!
•I used light (Neufchatel) cream cheese, and that worked great.
•I had a lot of the brown sugar/Wahoo mixture leftover - next time I will cut that in half.
- Cooking Method: Bake