These spicy little Mexican treats are only 38 calories each. Which means you can eat one billion of them if you want!
Servings 6 servings
- 12 Jalapeño peppers small - medium sized
- 12 Tablespoons cream cheese
- 4 slices bacon each piece cut into thirds
- hot sauce
Preheat BBQ grill on high.
Slice peppers in half and remove seeds and membranes.
Mix cream cheese and several dashes of hot sauce together.
Fill peppers with cream cheese mixture.
Top with a few more dots of hot sauce if you have the burning desire to do so.
Wrap each popper with 1/3rd of a slice of bacon. Secure with toothpick.
Lay poppers on hot grill. Reduce flame beneath poppers to low and side grills to medium-low.
Close grill lid.
Cook for 1/2 hour to 1 hour depending on how hot you like the peppers. I like mine cooked for around 45 minutes so there's a bit of heat still left in the peppers but not too much. Check on your peppers every 10 to 15 minutes to make sure they aren't burning to a crisp. If you have trouble with the bacon causing flare ups, turn the grill directly beneath the poppers off completely and turn up the side grills slightly.
No BBQ grill? No problem. You can also cook these in the oven at 350 for the same amount of time. The lower your oven temperature, the longer the poppers will take to cook and the less heat they should have. So if you don't like heat cook them at 300 for a longer period of time.
Serving Size: 4 poppers
Serving: 4Poppers | Calories: 107kcal | Carbohydrates: 4g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 350mg | Potassium: 198mg | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 33.2mg | Calcium: 130mg | Iron: 0.2mg