Bacon Goat Cheese Jalapeno Poppers

To. Die. For.

Ingredients

2 ounces goat cheese
2 ounces low-fat cream cheese, softened
1 Tablespoon finely chopped red onion
3/8 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
8 medium or 4 large jalapeno peppers, halved lengthwise and seeds removed
3 pieces of bacon, cooked and crumbled
2 Tablespoons habanero jam (see my recipe for habanero jam on this blog)
1 teaspoon water

Instructions

Preheat oven broiler.
Combine first 6 ingredients in small bowl. Stir to combine well.
Arrange jalapeno halves in 9x13 inch pan. Divide the filling among the peppers.
Broil for 7 minutes or until peppers are tender and beginning to brown.
Remove from oven and sprinkle with bacon.
Combine habanero jam and water in small microwave-safe bowl. Microwave for 20 seconds.
Drizzle evenly over peppers.

This recipe comes from Cooking Light,  May 2016

Baked Jalapeno Poppers

Ingredients

12 fresh jalapenos, each about 3-inches long
1 cup shredded cheddar cheese
3 ounces softened cream cheese
2 eggs
1 Tablespoon milk
2/3 cup bread crumbs
1 teaspoon Italian seasoning

Instructions

Cover a cookie sheet with foil. Set aside.
Cut each pepper in half lengthwise.
Remove seeds and membranes.
Mix cream cheese, cheddar cheese and Italian seasoning together in medium bowl.
Spoon a portion of cheese mixture into each jalapeno half. I find it easiest to do with with my hands, pressing the cheese into each jalapeno.
Beat together egg and milk in a small bowl.
Please bread crumbs in shallow bowl.
Dip each jalapeno half into the egg mixture and then roll in the crumbs.
Place, filled side up, onto cookie sheet.  Repeat with all jalapenos.
Bake at 350 degrees for about 30  minutes or until jalapenos are tender and heated through.

Serve with sour cream or guacamole, if desired.

Fresh Jalapeno Hot Sauce

When the garden is full of jalapenos, I like to make this hot sauce. It keep it in the refrigerator and find that it tastes great on just about everything. Love it on eggs in the morning! I found this recipe in the August, 2014 edition of Food and Wine magazine.

Ingredients

6 ounces fresh jalapenos
2 green onions
2 cloves garlic
1/2 cup white distilled vinegar
2 Tablespoons sugar
1 Tablespoon fresh lime juice
1 teaspoon kosher salt


Instructions

Thinly slice the jalapenos. Chop the green onions and garlic cloves.
Place all ingredients in a food processor and puree until smooth.
Store in the refrigerator.