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Bacon Cheese Poppers

Bacon Cheese Poppers
Guests who head straight for a tray of jalapeno poppers will devour this crowd-pleaser just as fast. The blue cheese-flavored filling is wonderful, but it’s the slight crunch from bread crumbs and crumbled bacon that sets them apart from any other version.—Charlene Chambers, Ormond Beach, Florida
32 ServingsPrep: 40 min. Bake: 20 min.

Ingredients

  • 16 jalapeno peppers
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) sharp shredded cheddar cheese
  • 1/2 cup crumbled blue cheese
  • 6 Wright® Brand Bacon strips, cooked and crumbled
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  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon chili powder
  • 1/2 cup panko (Japanese) bread crumbs
  • Sour cream or ranch salad dressing

Directions

  • Cut jalapenos in half lengthwise and remove seeds; set aside.
  • In a small bowl, beat the cheeses, bacon, salt, onion powder, garlic
  • powder, lemon peel and chili powder. Spoon into pepper halves. Dip
  • tops of stuffed peppers into bread crumbs.
  • Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at
  • 350° for 20-25 minutes or until heated through. Serve with sour
  • cream or ranch dressing. Yield: about 2-1/2 dozen.
© Taste of Home 2013

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Bacon Cheese Poppers (continued)

Nutrition Facts: 1 appetizer (calculated without sour cream or ranch dressing) equals 77 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 149 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013