MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jalapeno Poppers
Categories: Chilies, Cheese, Vegetables, Citrus, Pork
Yield: 24 servings

12 md Jalapenos (3" each, 2/3 lb
- total)
8 oz Cream cheese; softened
1/4 c Fine chopped cilantro
3 Scallions; whites & greens
- parts, trimmed, very thin
- sliced
1 cl Garlic; fine chopped
1/2 ts Lime zest; opt
Salt & black pepper
12 sl Uncooked bacon; halved
- across

Set the oven @ 400ºF/205ºC.

Line a large baking sheet with aluminum foil, then top
with a wire rack.

Halve jalapenos lengthwise. (Do your best to halve them
through their stems for added visual appeal.) Using the
tip of a small spoon, scoop out and discard the seeds.
Set the halved jalapenos aside.

In a medium bowl, stir together the cream cheese,
cilantro, scallions, garlic and lime zest, if using;
season generously with salt and pepper.

Season the inside of each halved jalapeno with salt and
pepper, then fill each with about 2 teaspoons of the
cream cheese mixture. (Fill until there’s a slight dome
on top.) Wrap each stuffed jalapeno with 1 piece of
bacon, setting one tip of bacon on top of the cream
cheese filling, then wrapping the bacon under and over
the popper at an angle, so the bacon covers the filling
on top in two layers. (The bacon will shrink as it
cooks, so you want to make sure the top of the popper is
well covered.) Arrange poppers evenly on the wire rack,
nestling each popper between two parallel wires to keep
it upright so the cream cheese doesn’t spill during
baking.

Transfer to the oven, and bake until bacon is cooked
through, about 25 minutes. Broil on the rack closest to
the broiler until crisp, about 2 minutes. Let cool for 5
minutes, then serve warm.

By: Alexa Weibel

Yield: 24 poppers

RECIPE FROM: https://cooking.nytimes.com

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