Jalapeño Poppers

Here is our easy garden jalapeño popper recipe for the summer;

  • 15-20 fresh garden jalapeños

  • 8oz cream cheese

  • 8oz block medium cheddar cheese

  • 12 oz package of bacon

  • 15-20 toothpicks

Instructions;

Slice each strip of bacon in half. Cut jalapeño peppers in half and remove the veins and seeds. Grab a tablespoon of cream cheese and spread on each jalapeño half. Add small slice of cheddar cheese on top of cream cheese and wrap with 1 bacon slice. Poke a toothpick through each popper to secure each one. Barbecue poppers at 375 degrees for 10 minutes on each side, watching to make sure the bacon grease doesn’t flame up the barbecue. Cook until bacon is crispy and cooked through! Enjoy hot!

Sarah Emigh