If you like it hot…
I found this recipe in Cooking Light Magazine and it was a big hit at my house! It was titled bacon-goat cheese jalapeño poppers. This was a spicy side dish to the Grilled Buffalo Chicken Tacos I made which were absolutely delicious. I can't wait to make those again.
I ended up getting peppers much larger than what this recipe called for so I doubled the stuffing recipe. It's a pretty easy recipe. Remember to use rubber gloves while cutting and seeding the peppers!
Ingredients
2 ounces goat cheese, softened
2 ounces Neufchatel cheese (1/3-less fat than regular cream cheese), softened
1 tablespoon chopped red onion
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
8 medium jalapeno peppers, halved vertically and seeded
3 center-cut bacon slices, cooked and crumbled (optional, of course)
2 tablespoons red pepper jelly
1 teaspoon water
Directions
1. Preheat broiler to high. (Use low rack – the cheese mixture can burn easily otherwise.)
2. Combine first 6 ingredients in a medium bowl; stir well to combine.
3. Arrange pepper halves on a jelly-roll pan; divide filling among peppers. Broil 7 minutes or until peppers are tender and beginning to brown. Sprinkle with bacon, if using.
4. Combine jelly and water in a microwave-safe bowl; microwave 30 seconds or until saucy. Drizzle evenly over peppers.
Serves 8
Calories 59; Fat 3.9g; Protein 3g; Carb 3g; Fiber 0, Sugars 2g; Chol 11mg; Sodium 195mg; Calc 21mg
These poppers store well in the fridge for a few days. To reheat, place in a toaster oven or NuWave Oven – one of my all-time favorite kitchen appliances!
