Jalapeno Poppers (Jalapeno Firecrackers) Recipe

We put a little twist on this Super Bowl favorite, Jalapeno poppers with bacon. Best of all it's low-fat, and healthier than the deep-fried, breaded alternatives. You might want to pick up a pair of gloves, as jalapeños can irritate both skin and eyes.

QUICK FACTS:

• Also known as Armadillo eggs, Texas torpedoes, jalapeño slammers, and atomic buffalo turds. (ABTs)
• Originated from France and called croquettes, (from the French croquer, “to eat hastily”) traditional versions are basically meat, vegetable, or potato encased in breadcrumbs and fried.
• The word jalapeño (xalapeno) comes from the city name Xalapa, Veracruz Mexico.
• Jalapeños are picked before they're ripened. jalapeños which become red are often discarded as inferior peppers.

Ingredients:

• jalapeños.
• cheddar cheese
• cream cheese
• ground sausage
• tooth picks
• center cut bacon

Method:

Preheat oven to 325°F Cut the tops of the jalapeño Peppers, using a knife, remove the seeds. In a bowl, combine 1/2 roll of sausage, and 1/2 bag of your Cabot cheese. Stuff into pepper cavities leaving 1/4 of the total body empty. Wrap and toothpick the pepper in 1/2 length of center cut bacon strips.

Place on pan (cupcake pan works great!) and bake for about 15 minutes. Remove from oven, and fill the remainder of the peppers with cream cheese. Place back in oven and cook for another 15+ minutes. Peppers are done when bacon is cooked, and cream cheese in browned on top.