My bacon wrapped jalapeño poppers came out delicious, but I made a few boo-boos in making them. I’ve corrected those in the recipe.

Sunday night I got the craving for Jalapeño poppers. These are great low carb treats that satisfy your craving for tasty, spicy appetizers. Lucky for me I had some bacon in my fridge. I decided to wrap each stuffed jalapeño in the best tasting meat around!

Jalapeño poppers are one of the easiest snacks to make. Tossing bacon into the mix doesn’t complicate the dish. It makes it more wholesome and delish!

I ended up mixing 1/2 C of cheddar cheese into the cream cheese filling. Adding the cheddar didn’t alter my net carbs.

The recipe below doesn’t include cheddar cheese, but I did add ½ a cup of cheddar to my poppers. Adding cheddar cheese doesn’t alter the net carb count. The PointsPlus value for the poppers is high – 10 points total! You can use low-fat cream cheese instead of regular to get the points value down. Also you can add fresh salsa to low-fat cream cheese to use less of it per popper.

Since I’m counting net carbs and doing Weight Watchers, I ended up dipping into my 49 weekly allowance points. And yes, it was sooo worth it!

I did make a few tweaks to the recipe. My poppers turned out great, but I wanted crispy bacon. Also I made the mistake of cutting off my stems and cutting the poppers in half. That caused lots of cheese squirting out of the popper during the baking. The changes below should eliminate those 2 problems.

Jalapeno poppers taste great. But the bacon turns the poppers into food for the gods! Just recommend cooking the bacon in a pan for a couple of minutes to brown it before wrapping around the poppers.

Bacon Wrapped Jalapeno Poppers
Net Carbs: 3g
Weight Watchers PointsPlus: 10
Servings: 3 (4 poppers per person)

Ingredients

• 12 Jalapeno peppers
• 8 oz. cream cheese
• 12 slices thin bacon
• 12 toothpicks
• ½ C salsa (optional) or ½ C cheddar cheese (optional)

Directions

• Preheat oven to 375
• Set out cream cheese; warm to room temperature.
• Slice each jalapeño lengthwise on 1 side, being careful not to cut the pepper in half. Remove seeds if you can’t handle the heat. You may have to slice around the stem of the pepper to create an opening large enough insert the filling.
• Once the cream cheese is warm enough, mix in any additional ingredients (salsa or cheddar cheese). Fill a plastic bag with the cream cheese. Snip off one of the bottom corners of the bag and squeeze a liberal amount of the filling into each jalapeño. You can also use a pastry bag or small spoon to fill the alapeño. Be sure not to over fill the pepper.
• Cook the bacon in a sauté pan for a couple of minutes – just until it starts to brown but is still soft and pliable. Let cool then wrap each pepper with a slice of bacon. Secure the bacon with a toothpick.
• Place the poppers on a foil lined baking pan about ½ inch deep. Bake for 15 minutes
• After 15 minutes, set the oven to broil and cook for 2-3 minutes. Check the poppers often to make sure they don’t burn.
• Once the bacon is crispy, remove from oven and let cool slightly before eating. Cooling is important, as the cream cheese is lava hot!

Enjoy!