Jalapeno Poppers Grilled LOW CARB DELICIOUS SpareRibAz
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 Slices of Bacon8oz pkg Philadelphia Cream CheeseShredded Marble Cheddar Cheese 1/2 cupGarlic Powder 1 tspOnion Powder1 tspBlack Pepper - To TasteKosher Salt - To TasteCan of Olive Oil Cooking SprayCookie Sheet
1. Cut the bacon into half slices and cook until crisp. Reserve until later.
2. Cream cheese needs to be in a bowl softened at room temperature for about an hour.
3. Blend into softened cream cheese the seasonings To Your Taste - seasonings very in strength by brand and may need adjusted.
4. Add in Marble Cheddar (shredded) cheese and blend in with a fork.
5. Reserve and set aside.
6. Wash Jalapeno Peppers.
7. Cut peppers in half, remove all seeds and membrane to make room for the filling. (do not fill yet)
-You could leave seeds & membrane inside but this will increase the heat and no leave a lot of room for filling later.
8. Spray peppers with Olive Oil Cooking Spray.
9. Place on the grill skin side up over a medium heat. After 1-2 minutes turn over and grill another 1-2 minutes.
10. Remove peppers from the grill and let cool 2-3 minutes before adding the filling. Peppers should still have their shape and not be mushy....slightly firm is best.
10. Fill all of the peppers nice and full until all the filling is gone. I use a fork but you could use a spoon or piping bag with a large hole to fill.
11. Place on a cookie sheet and return to the BBQ Grill for approx 10 minutes on a medium heat.
12. Remove when they are warmed throug but not melted and flat :)
13. Add your 1/2 slice of crispy bacon on top and serve.
Serving Size: Makes 10 Jalapeno Poppers
Number of Servings: 10
Recipe submitted by SparkPeople user SPARERIBAZ2.
2. Cream cheese needs to be in a bowl softened at room temperature for about an hour.
3. Blend into softened cream cheese the seasonings To Your Taste - seasonings very in strength by brand and may need adjusted.
4. Add in Marble Cheddar (shredded) cheese and blend in with a fork.
5. Reserve and set aside.
6. Wash Jalapeno Peppers.
7. Cut peppers in half, remove all seeds and membrane to make room for the filling. (do not fill yet)
-You could leave seeds & membrane inside but this will increase the heat and no leave a lot of room for filling later.
8. Spray peppers with Olive Oil Cooking Spray.
9. Place on the grill skin side up over a medium heat. After 1-2 minutes turn over and grill another 1-2 minutes.
10. Remove peppers from the grill and let cool 2-3 minutes before adding the filling. Peppers should still have their shape and not be mushy....slightly firm is best.
10. Fill all of the peppers nice and full until all the filling is gone. I use a fork but you could use a spoon or piping bag with a large hole to fill.
11. Place on a cookie sheet and return to the BBQ Grill for approx 10 minutes on a medium heat.
12. Remove when they are warmed throug but not melted and flat :)
13. Add your 1/2 slice of crispy bacon on top and serve.
Serving Size: Makes 10 Jalapeno Poppers
Number of Servings: 10
Recipe submitted by SparkPeople user SPARERIBAZ2.
Nutritional Info Amount Per Serving
- Calories: 121.9
- Total Fat: 10.6 g
- Cholesterol: 36.7 mg
- Sodium: 198.7 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.0 g
- Protein: 4.0 g
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