Rumbamel's Crustless Cream Cheese and Bacon Stuffed Jalapeno Poppers
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 63.1
- Total Fat: 4.3 g
- Cholesterol: 11.8 mg
- Sodium: 94.7 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 1.1 g
- Protein: 2.6 g
View full nutritional breakdown of Rumbamel's Crustless Cream Cheese and Bacon Stuffed Jalapeno Poppers calories by ingredient
Introduction
These baked jalapeno poppers really hit the spot an d you can make them spicy if you want to by adding some chopped jalapenos or jarred juice. I use my fresh grown peppers and jarred 50% less fat bacon along with 1/3 less fat cream cheese and 2% milk shredded cheese so these are lower in fat and calories than a lot of other varieties. You will have many different sized peppers so I just give 2 oz as a serving size. My mix made a total of about 27 oz with peppers and mix which yields about 13.5 servings of 2 oz. each. These baked jalapeno poppers really hit the spot an d you can make them spicy if you want to by adding some chopped jalapenos or jarred juice. I use my fresh grown peppers and jarred 50% less fat bacon along with 1/3 less fat cream cheese and 2% milk shredded cheese so these are lower in fat and calories than a lot of other varieties. You will have many different sized peppers so I just give 2 oz as a serving size. My mix made a total of about 27 oz with peppers and mix which yields about 13.5 servings of 2 oz. each.Number of Servings: 13
Ingredients
-
-1 -8 oz. package of Aldi's Fit and Active 1/3 less fat cream cheese(softened)
-2 T Hormel 50 % less fat real Bacon Bits
-1/2 c Kraft 2% Mexican shredded cheese
-about 3/4 lb fresh jalapenos sliced down the middle and deseeded
Directions
WEARING CLOVES cut the jalepenos, longways, down the middle and take out the seeds.
In a small bowl mix the cream cheese, bacon bits and shredded cheese. (if you like it hot, add a few seeds, a diced jalapeno or some juice from jarred jalapenos.) Spoon the mix into the jalapeno boats making slightly more than level mounds.
At this point you can put them in containers and separate the layers with wax paper and freeze or you can put on a cookie sheet and cook at 400 degrees for about 30 or so minutes until jalapenos are tender and cheese is browning. They may ooze out a bit and get crispy. Check at about 15-20 minute if your oven gets hot.
Makes about 13.5 -2 oz servings.
Enjoy!
Number of Servings: 13.5
Recipe submitted by SparkPeople user RUMBAMEL.
In a small bowl mix the cream cheese, bacon bits and shredded cheese. (if you like it hot, add a few seeds, a diced jalapeno or some juice from jarred jalapenos.) Spoon the mix into the jalapeno boats making slightly more than level mounds.
At this point you can put them in containers and separate the layers with wax paper and freeze or you can put on a cookie sheet and cook at 400 degrees for about 30 or so minutes until jalapenos are tender and cheese is browning. They may ooze out a bit and get crispy. Check at about 15-20 minute if your oven gets hot.
Makes about 13.5 -2 oz servings.
Enjoy!
Number of Servings: 13.5
Recipe submitted by SparkPeople user RUMBAMEL.