Saturday, February 6, 2010

Baked Jalapeno Poppers

I love the kind that come frozen- yum, yum! But these sound like fun to make! And you can make them in different spiciness. Yay!

1 lb. (approx. 20) fresh jalapeno chiles
1 (8 oz.) pkg. cream cheese, softened
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/4 tsp. salt
1/4 tsp. chili powder
1/2 c. cracker crumbs or bread crumbs

Slice the jalapenos into halves lengthwise wearing gloves. Discard the seeds and veins and rinse. Combine the cream cheese, mozz. cheese, cheddar cheese, bacon, salt, and chili powder in a bowl and mix well.

Stuff each jalapeno with approx. 1 tbl. of the cream cheese mix, rounding the top. Coat top with the cracker crumbs and arrange cheese side up in a single layer on a baking sheet. Bake at 300 for 20 minutes for hot peppers, 30 minutes for medium hot poppers, and 40 minutes for mild poppers.