Tuesday, July 16, 2013

Tasty Tuesday: Jalapeno Poppers

So for the next few weeks, I'm going to repost some of the tastiness that shared at our annual MOPS recipe swap (tip to the wise: DO NOT, under any circumstances, miss the December MOPS meeting. The food is crazy-good).

First up, one of my personal favorite appetizer recipes... jalapeno poppers! I know you're thinking "um, I'm breast-feeding, I can't eat spicy" or "um, my kids don't like spicy" or "um, we don't do jalapenos around here." Well, no worries... the hotness level of these poppers is completely adjustable to your taste.


The Ingredients:


  • 1 can of crescent roll dough
  • 4 oz of cream cheese, softened
  • 2 fresh jalapenos
  • 3-5 strips of bacon

The Directions:


Preheat oven to 350 degrees. Slice open jalapenos & clean out seeds. (Tip: if possible, scrape the seeds out with a spoon to minimize contact with your hands. And wash your hands immediately afterward. And don't touch your eyes for the rest of the day.) Chop jalapenos.

Cook bacon until it's crispy, then break into small pieces.

Roll out crescent dough & cut each roll in half (this makes bite-size poppers. If you want big poppers, skip this step.) Each piece of dough should be vaguely triangle-shaped.

Place a dollop of cream cheese (approximately a smallish tbsp) in the center of each piece of dough. Press one or more pieces of jalapeno into the cream cheese, depending on how hot your want your poppers to be. Then place 1-2 small pieces of bacon on top of the jalapeno.

Fold the three corners of your dough up & pinch the top & sides together to prevent the cream cheese from leaking out.

Bake 10-15 mins or until golden brown. Serve immediately.

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