Jalapeno Poppers
1 8-oz package cream cheese, room temp
8 pieces of bacon cooked until crispy, cooled and crumbled
1/4 c. chopped fresh chives
1/4 t. garlic powder (do NOT substitute garlic salt)
1/4 t. black pepper
1 c. fresh breadcrumbs
Olive Oil to drizzle
17 large jalapenos cut in half lengthwise, deseeded and vanes removed.
In a mixing bowl combine the first five inredients and let sit while you cit, dessed, and remove the vanes from the jalapenos. Make sure you wear gloves when working with thte peppers. The surgical ones work best and can be purchased at Target, Walmart, or most pharmacies
After you finish the jalapenos, you can rince them off to remove most of the heat. If you do not rinse them, they will still be pretty hot.
Taste your cream cheese mixture now and see if it needs salt. If it does, salt to taste.
now you can fill the peppers (you should still wear gloves). Dip the filled peppers in the breadcrumbs to liberally coat the filling and place them on a foil-lined pan. When all the peppers are filled drizzle them with some olive oil and cook at 375 for 30-40 minutes. They should be lightly browned on top.
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