When you are the first grandchild in a family, and a boy born to the oldest of the four sisters, your aunts tend to give you pretty much everything you want. This apparently never changes, since my almost 19 year old son happened to mention jalapeno poppers one day and his Aunt Kathy piped right up with an offer to make him some. While this type of made to order food service isn’t realistic to expect from your Mom (if you’re reading this Hayden), it’s always still a treat to be a bit babied by your aunt, especially when you only get to see her a few times a year. Since Kathy is also able to create a unique and delicious recipe at the drop of the hat (or request of a nephew), I won’t complain too much about how she continues to spoil him. ~Tracy
Ingredients:
- 9 large or 12 average sized jalapeno peppers, sliced lengthwise seeds and veins removed
- 1 c. cooked, crumbled pork or turkey sausage
- 2 8 oz. packages, softened cream cheese (regular or reduced fat)
- 1 c. shredded Colby Jack cheese
- 1 large garlic clove, minced
- ½ tsp. onion powder
- ½ tsp. salt
- 5 to 6 slices of pre-cooked bacon
Be sure that your jalapenos are washed. Slice them in half length-wise, remove the seeds and veins.
Set the cleaned jalapenos on a large flat baking sheet and set aside.
Slice each piece of bacon in half both vertically and horizontally, creating small strips of cooked bacon. Set aside.
In a medium sized mixing bowl, combine all ingredients except for the bacon. Incorporate all ingredients together well.
Fill each jalapeno with cream cheese mixture. Fill each pepper with enough mixture so that it barely rounds out of the top.
Bake on 325, for approximately 30-40 minutes or until the peppers begin to soften.
Remove peppers from oven, and very carefully (peppers and pan will be hot) cut a small line into the cream cheese mixture on each pepper.
Carefully insert a strip of the sliced bacon into the top of the cream cheese mixture on each pepper.
Return to the oven and cook 7 to 10 more minutes.
Remove from oven and allow peppers to sit for about 5 minutes to set up before serving.
WW Freestyle Info.: This recipe is easy to lighten up! If you use light or reduced fat cream cheese, turkey sausage, and 2% milk shredded cheese, each jalapeno popper is only 3 points.
Ingredients
- Ingredients:
- • 9 large or 12 average sized jalapeno peppers, sliced lengthwise seeds and veins removed
- • 1 c. cooked, crumbled pork or turkey sausage
- • 2 8 oz. packages, softened cream cheese (regular or reduced fat)
- • 1 c. shredded Colby Jack cheese
- • 1 large garlic clove, minced
- • ½ tsp. onion powder
- • ½ tsp. salt
- • 5 to 6 slices of pre-cooked bacon
Instructions
- Be sure that your jalapenos are washed. Slice them in half length-wise, remove the seeds and veins.
- Set the cleaned jalapenos on a large flat baking sheet and set aside.
- Slice each piece of bacon in half both vertically and horizontally, creating small strips of cooked bacon. Set aside.
- In a medium sized mixing bowl, combine all ingredients except for the bacon. Incorporate all ingredients together well.
- Fill each jalapeno with cream cheese mixture. Fill each pepper with enough mixture so that it barely rounds out of the top.
- Bake on 325, for approximately 30-40 minutes or until the peppers begin to soften.
- Remove peppers from oven, and very carefully (peppers and pan will be hot) cut a small line into the cream cheese mixture on each pepper.
- Carefully insert a strip of the sliced bacon into the top of the cream cheese mixture on each pepper.
- Return to the oven and cook 7 to 10 more minutes.
- Remove from oven and allow peppers to sit for about 5 minutes to set up before serving.
Notes
WW Freestyle Info.: This is a recipe that’s easy to lighten up! If you use light or reduced fat cream cheese, turkey sausage, and 2% milk shredded cheese, each jalapeno popper is only 3 points.