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Author Notes: When we needed an appetizer for a little get-together we were inspired by a similar recipe for poppers that we found on Simply Recipes . The beautiful dark green of the little jalapenos contrasts with the yellow of the cheese and the red brown of the bacon; placed on a bed of shredded iceberg lettuce, a white plate and a multi-colored place mat, the effect is dazzling.
Once cooled they can simply be eaten by picking them up with one's fingers and taking a bite. They are a little spicy; but for those of us liking spicy foods, they are a delicious appetizer. If one wants to cool them down, a dip in lite Ranch Dressing does the trick. —Tom and Anita Morgan
Makes 10 pieces
large jalapeno peppers, split lengthwise and seeded with the white ribs removed
cup cooked bacon, cut small or use prepackaged Bacon Bits
cup green onions, chopped small
cup fresh cilantro, chopped small
slices Pepper Jack cheese, chopped small
slices Pepper Jack cheese, cut to fit jalapenos
teaspoon dried cumin
teaspoon dried oregano
- Cut off the top of the peppers close to the stem. Then split the peppers lengthwise and scoop out the seeds and white ribs; a grapefruit spoon works pretty well for this.
- Cut 4 pieces of the cheese to fit over the 10 stuffed poppers. Chop the rest into small pieces for the filling.
- Mix all of the chopped and shredded ingredients together and fill the pepper halves. Place a piece of cheese on top of the filling on each popper.
- Place all of the peppers, filling/cheese side up on a lightly oiled baking dish and bake at 375*F for 20 minutes or until the cheeses is thoroughly melted but not burned and the pepper looks cooked.
- Allow to cool then arrange on a bed of shredded iceberg lettuce or cilantro sprigs placed on a white serving plate. Enjoy the color, texture and taste of these delicious little treats. If you really like poppers dipped in a sauce, then we suggest that you dip these in a lite Ranch Dressing.