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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
- 5 large jalapeno peppers, split lengthwise and seeded with the white ribs removed
- 1/3 cup cooked bacon, cut small or use prepackaged Bacon Bits
- 1/3 cup green onions, chopped small
- 1/4 cup fresh cilantro, chopped small
- 6 slices Pepper Jack cheese, chopped small
- 4 slices Pepper Jack cheese, cut to fit jalapenos
- 3/4 teaspoon dried cumin
- 1/2 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.