There are many delicious versions of jalapeño poppers: Some are breaded and deep-fried, others use two kinds of cheese, and another, called armadillo eggs, calls for enrobing the cheese-stuffed peppers with ground meat and bacon. These easy-baked poppers are filled with tangy cream cheese - brightened with scallions, cilantro, garlic and lime zest - then wrapped with bacon for looks, salt and crunch. For a vegetarian variation, sprinkle the stuffed jalapeños with finely crumbled tortilla chips before baking to complement the crisp-tender chiles and the molten-cheese filling.
Recipe From cooking.nytimes.com
Provided by Alexa Weibel
Categories snack, finger foods, appetizer
Time 1h
Yield 24 poppers
Number Of Ingredients 8
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1 1/2 cup chopped ham 3 ounces cream cheese, softened 1/4 cup jalapeño, seeded and chopped 1 1/2 cup shredded cheddar 3 eggs, …
4.4/5 (54)
Total Time 30 mins
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Calories 86 per serving
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Set them on a sheet of foil or waxed paper to dry for about 15 minutes. Dip the peppers in the milk again, then in the breadcrumbs. Let them dry again for 10 to 15 minutes. If necessary, dip again lightly in the milk and again …
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From foodnetwork.com
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