I’m a Texas girl…not born, but raised practically my entire life. And if you follow us on twitter, you might have read that I wanted chips and dips for dinner the other night. That’s not bad, is it?
I could eat snacky food all.day.long.
I love it. Its comforting. Who cares what my thighs say, right?
These little bits are a love fest of flavors…and I guarantee your friends and family will be begging you for more.
They are a Pioneer Woman recipe, slighted edited to my tastes…
Stuffed Jalapeno Poppers
12-18 fresh jalapenos, cut in half and seeded (you can leave a few seeds if you like a touch heat, and you may want to double the recipe because they go fast)
1 package softened cream cheese
1 cup shredded cheddar cheese
1 package center cut bacon strips, cut into quarters
1 small can pineapple tidbits
Slice the peppers in half:
Scoop out the seeds with a spoon…we leave some with seeds, some without:
Mix the cream cheese and cheddar cheese:
Stuff your peppers:
Top the stuffed peppers with pineapple tidbits…at least 2 per pepper:
Cut the bacon strips into quarters….the original recipe called to wrap the peppers with a strip of bacon. I tried that and they had too much bacon fat so I tried this way, using center cut bacon, placing it on top of the peppers. As the peppers cook, the bacon gets crisp and delicious.
Brush the top of bacon with your favorite BBQ sauce:
Bake at 350 for at least 30 minutes or under the bacon is crispy and the peppers are tender:
Seriously, amazing. If I don’t set aside a few peppers before serving, I won’t get any. They are gone in minutes, they are that good.
Fourth of July is coming up…you’ll be the hit of party, promise!