Jalapeño Poppers

Ingredients

• 12 JalapeñO Peppers (Large, halved lengthwise, and seeded. Wear gloves when handling.)
• 8 ounces Cream Cheese (Softened to room temperature)
• 2 Scallions (Finely chopped, both white and green parts)
• 1/4 cup Fresh Cilantro (Finely chopped)
• 2 cloves Garlic (Minced)
• 1 teaspoon Lime Zest (Freshly grated)
• 12 slices Thin-Cut Bacon
• 1/2 cup Tortilla Chips (Finely crumbled, for vegetarian option)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the jalapeños: Halve each jalapeño lengthwise. Use a small spoon or knife to carefully remove the seeds and membranes. Wearing gloves is recommended to avoid skin irritation from the oils in the jalapeños.
3. Make the cream cheese filling: In a medium bowl, combine the softened cream cheese, finely chopped scallions, chopped cilantro, minced garlic, and lime zest. Mix well until fully incorporated and the mixture is smooth.
4. Fill the Jalapeño Peppers: Generously spoon the cream cheese mixture into each jalapeño half, slightly mounding it.
5. Wrap with bacon: Wrap each stuffed jalapeño with a slice of bacon, ensuring the bacon covers as much of the cream cheese filling as possible. Secure the bacon with a toothpick to prevent it from unraveling during baking, if necessary.
6. Arrange and bake: Place the bacon-wrapped jalapeños on the prepared baking sheet, spacing them evenly. Bake for 15-20 minutes, or until the bacon is crisp and golden brown and the jalapeños are tender. For a vegetarian option, sprinkle the tops of the cheese-stuffed peppers with the crumbled tortilla chips before baking.
7. Cool and serve: Remove the baking sheet from the oven and let the jalapeño poppers cool slightly before serving. Remove any toothpicks used to secure the bacon. Serve immediately as an appetizer.