the Lake Kitchen

Cheesy Jalapeño Poppers

Makes 24
These are perfect for a party or tail gating, you can assemble them a day or two before your party, just keep them in the fridge wrapped in plastic. Pan sear and bake just before serving.
Tip: Be careful when working with the cut jalapeños, the seeds and the white ribs is where all the heat comes from. I like to wear gloves when cutting Jalapeños so I can toss them when I’m through and don’t risk inadvertently rubbing my eyes with hot fingers!

Ingredients

• ¾ cup fat-free cream cheese, room temp
• ¼ cup parmesan cheese, finely grated
• 1/4 cup sour cream, fat free
• 1 ½ teaspoon lime juice
• 3/4 teaspoon cumin
• 1 teaspoon garlic, minced
• pinch of salt
• 12 slices of center-cut bacon, sliced in half
• 12 jalapeño peppers

Directions

1. Pre-heat your oven to 450 degrees.
2. In a medium bowl mix together cream cheese, sour cream, lime juice, cumin, garlic and salt. Set aside.
3. Wash jalapeños. Slice off the stems. Slice each jalapeño in half from top to bottom, so you now have two halves. With a small knife, slice out the seeds and discard them. Repeat with remaining jalapeños. Once all of your jalapeños no longer have ribs or seeds, spoon in about ½ Tablespoon of cheese filling into the cavity of each jalapeño.
4. Wrap each filled jalapeño with a slice of bacon and thread a wooden toothpick through the popper to secure the bacon.
5. Place poppers a baking sheet lined with a sil-pat or parchment paper.
6. Bake for about 20-25 minutes or until bacon is crispy.

*If you want them nuclear hot, leave some of the ribs and seeds in the jalapeno.

• Tags: appetizers
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• bacon
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• jalapeno poppers
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• jalapeños
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• poppers
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• starter