Split, seed and wash jalapeno peppers. Spread cream cheese in each half of split peppers, either leave in halves *OR* combine the two halves to make a whole popper. Wrap each half/whole jalapeno with a bacon slice cut in half.
Place each bacon wrapped jalapeno on a cookie sheet..bake at 250 til bacon is done, cool and serve.(Cheese will boil out if oven is set to high) This is even better cold the next day!!! I should have posted these for Super bowl Sunday...good with beer,wine and margaritas.
*I have used fat free and low fat cream cheese, the amount varies as to how much cheese each individual likes in their jalapeno.
**I use Turkey bacon for the wrap and it is really good, less fat too.
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 212 (86%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 46.2mg||14 %|
|Sodium 372mg||13 %|
|Potassium 184mg||5 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 2.2g|
|Protein 6g||9 %|
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Calories per serving: 247
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