Bacon-Apple-Jalapeno Pop 'Ems
Last Saturday as I was putting finishing touches on my sermon my Gmail account dinged with a "new" email. It was from the Food Network and was this recipe. I was hungry and Christa was at the grocery, so I sent her the list of ingredients and I made these to go with our pork chops as an appetizer. They were spectacular! So I am posting them here so it is easy for me to find the recipe in the future! It is a cut and paste from their website. I actually replaced the scallions with half of a medium white onion minced.Total Time:
1 hr 5 min
Prep:
30 min
Inactive:
5 min
Cook:
30 min
Yield:40 pop 'ems
Ingredients
One 8-ounce package light cream cheese, at room temperature
3 large scallions, roots sliced off, green and white partsminced finely
1 large Granny Smith apple, cored and minced
Kosher salt and freshly ground black pepper
20 jalapenos
20 strips thin-sliced bacon, chopped in half
Directions
Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment.
In a large bowl, stir and break down the cream cheese until smooth. Add the scallions and apples, plus as much salt and freshly ground black pepper as you like.
Don a pair of plastic gloves so you don't burn your fingers or your eyes like I did. Slice each jalapeno in half lengthwise, and then either slice out the membranes or use a measuring spoon to scoop them out. Discard the seeds.
Either using a teaspoon or a small icing spatula, fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick. Line up the pop 'ems on the prepared baking sheet and pop into the oven until bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5 minutes (which will be as long as you can resist them). Enjoy with a cold beer! Aaah!
Recipe courtesy of Aarti Sequeira
Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/bacon-apple-jalapeno-pop-ems-recipe.html?oc=linkback
