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Bacon Wrapped Jalapeno Poppers!

Recipes, Sides

This weekend is the the kick-off weekend for the new season of NFL and the second weekend for college football, which basically means I won’t see my husband all weekend as he will be planted in front of the TV, enjoying his favorite time of the year! We have been marred 17 1/2 years and I haven’t really attempted to get into the sport with him. Maybe this year will be the year…

Want to know what I am totally into? Football food! You know what I mean – hot wings, loaded french fries, potato skins, various dips and chips – basically all the fun foods that make me feel gross after indulging in them! So this year, I made it my mission to clean up these foods for my family ( my oldest son has also recently adopted a keto diet, so my motivation is probably even more for him – gotta keep the men in my life happy!).

One of my very favorite fun foods are jalapeno poppers! The crunchy bite of the pepper and the creamy goodness of the cheese, be still me heart! Food truly is my love language…

These Bacon Wrapped Jalapeno Poppers are basically guilt free and oh so yummy! I’ve married the saltiness of bacon, the perfect crunch and spice of the jalapeno and the creaminess of Oaxaca cheese into the perfect bite! How do I know? Because my son flipped out over them and told me to make another batch immediately! And he’s my picky eater… When we use quality ingredients at home, we can get all of the flavor and satisfaction and none of the junk!

Here’s what I used –

6 large jalapenos

1 package sugar free, nitrate free bacon (Hormel Natural is my fave brand)

One package Oaxaca cheese (this Mexican cheese melts beautifully without turning greasy).

Salt and pepper

Here’s what I did –

Preheat oven to 425 degrees.

Place 12 strips of bacon on a baking sheet and cook just until fat begins to render and bacon is slightly browned (oven times vary, but it took about 6 minutes in mine). Remove from oven and set aside.

Reduce oven temperature to 375 degrees.

Slice the top off of the jalapenos and cut in half lengthwise. Using a sharp paring knife, remove the seeds and ribs. Rinse under water and pat dry. Season liberally with salt and pepper.

Slice cheese (you may also use Monterrey jack cheese, if you can’t find Oaxaca) to fit the length of the pepper being stuffed, being careful to make the slice thin enough to not pour out of the pepper when melting (refer to picture; just scroll up!).

Wrap one piece of bacon, lengthwise, around the pepper and place on baking sheet, ticking the ends of the bacon under the pepper to secure (you may also use a toothpick, if necessary).

Bake for about 10-15 minutes, until bacon is crispy and cheese is melted but not oozing out of the pepper. I recommend watching the peppers closely towards the end, as this can happen quickly. One moment the peppers are perfect; the next, they are a runny mess!

Remove peppers from oven and let cool for about 5 minutes before enjoying!

Please, let me know what YOU think!!!

Bacon Wrapped Jalapeno Poppers!

Bacon Wrapped Jalapeno Poppers!

Ingredients
  

  • 6 large jalapenos
  • 1 package sugar free nitrate free bacon (Hormel Natural is my fave brand)
  • One package Oaxaca cheese this Mexican cheese melts beautifully without turning greasy.
  • Salt and pepper

Instructions
 

  • Preheat oven to 425 degrees.
  • Place 12 strips of bacon on a baking sheet and cook just until fat begins to render and bacon is slightly browned (oven times vary, but it took about 6 minutes in mine). Remove from oven and set aside.
  • Reduce oven temperature to 375 degrees.
  • Slice the top off of the jalapenos and cut in half lengthwise. Using a sharp paring knife, remove the seeds and ribs. Rinse under water and pat dry. Season liberally with salt and pepper.
  • Slice cheese (you may also use Monterrey jack cheese, if you can’t find Oaxaca) to fit the length of the pepper being stuffed, being careful to make the slice thin enough to not pour out of the pepper when melting (refer to picture; just scroll up!).
  • Wrap one piece of bacon, lengthwise, around the pepper and place on baking sheet, ticking the ends of the bacon under the pepper to secure (you may also use a toothpick, if necessary).
  • Bake for about 10-15 minutes, until bacon is crispy and cheese is melted but not oozing out of the pepper. I recommend watching the peppers closely towards the end, as this can happen quickly. One moment the peppers are perfect; the next, they are a runny mess!
  • Remove peppers from oven and let cool for about 5 minutes before enjoying!

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I'm April Miller.

Hi! I'M April Miller.

I’m a Functional Nutritional Therapy Practitioner, wife and mom to 3 amazing kids! I know how challenging it can be to balance work and family demands with healthy living. But we women deserve to take care of ourselves – our bodies demand it! Auto-immune triggers, adrenal fatigue, hormone issues and cancer are the result of not listening and properly caring for ourselves. But it’s not too late – get started now!