Jalapeño Poppers

Game day staple. Appetizer. Side. Snack. Dinner. Call these baked jalapeño poppers what you want, we love them. So much so that we did have them as our entree with a fresh kale salad as a side to keep it light. 

Ingredients:

1 8oz block cream cheese

12 jalapeños 

1 package bacon of your choice

1/2 cup shredded mild cheddar

1/4 teaspoon Garlic powder

Pinch Smoked paprika

Pinch Ground cumin

Pinch Mexican oregano

Salt and Pepper to taste 

1 green onion 

Supplies:

Knife

Cutting board

Gloves

Hand mixer

Medium mixing bowl

Rubber spatula 

Measuring spoons

Directions:

Cut stems off jalapeños, cut in half lengthwise, and while wearing gloves, remove seeds from peppers. 

In a small bowl, combine cream cheese, garlic powder,  cumin, oregano, paprika, salt and pepper in a bowl. Using a hand mixer, whip until combined and cream cheese is slightly fluffy. 

Use a small spatula to spread the seasoned cream cheese into each jalapeño half. 

Sprinkle more smoked paprika over stuffed peppers. 

Use whole bacon slices to wrap 8 peppers, careful to tuck ends under.

Use cheddar cheese to top 8 peppers.

Leave 8 peppers plain with cream cheese.

Bake at 400 degrees for 20 minutes. Remove the cheddar and plain peppers from oven. Return jalapeño wrapped peppers to the oven and broil 5 minutes or until crispy.

Garnish with sliced green onions. 

Tips: 

Make these ahead of your event and store them in the fridge until you're ready to bake them.