https://www.recipefuel.com

Home
Spicy
Pineapple Jalapeno Poppers

Start Reading Mode

min

0 0

Share
2 Views
Like 0

Ingredients

Adjust Servings:

	12 jalapenos, halved lengthwise and seeded
	1 (8 ounce) container cream cheese with pineapple
	12 slices bacon, thin slices- halved

Nutritional information

Calories

46 g

Calories From Fat

5.2 g

Total Fat

1.7 g

Saturated Fat

7.7 mg

Cholesterol

94.5 mg

Sodium

0.5 g

Carbs

0.2 g

Dietary Fiber

0.2 g

Sugars

1.4 g

Protein

11g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pineapple Jalapeno Poppers

Name: Pineapple Jalapeno Poppers
Prep time: 20 min
Total time: 1 h 20 min
Yield: 24
Cuisine: American
Ingredients: : 12; : 1; : 12

Features:

Cuisine:

American

Moi Caliente! These boogers are great! I opted for the cheddar cheese add-in & also added 1/4 finely diced Valdalia onion. used 8 oz. cream cheese block & added in pineapple tidbits to taste. I smooshed them & liked the wee little chunks better than going for crushed pineapple.
I cleaned the jalapenos a couple of days before putting it all together - stored them in a ziplock bag - they maintained their crispness in fridge w/o problems. I slit them from stem to stern on one side with the stems sitting up (great serving handles for the stuffed pepper). They required just under 40 mintes at 350 when cut & filled in this manner. The ones I did not get most of the pith out at the stem end out were HOT HOT HOT! Made for a fun sort of "Russian Roulette" appetizer - LOL! Will definately be making these again & again -just beware of getting the membrane which holds the seeds as well as the seeds unless you really want to risk being burned twice! ;) Thanks Cookingfor7, for this great fun appetizer with just the right balance of sweet, salty, smoky, unctuous & hot!

80 min
Serves 24
Easy

Ingredients

Directions

Pineapple Jalapeno Poppers, Pineapple cream cheese makes this treat perfect No one would ever guess the pineapple was in there! When I don’t have pineapple cream cheese on hand, I just mix together cream cheese and crushed pineapple , Moi Caliente! These boogers are great! I opted for the cheddar cheese add-in & also added 1/4 finely diced Valdalia onion used 8 oz cream cheese block & added in pineapple tidbits to taste I smooshed them & liked the wee little chunks better than going for crushed pineapple I cleaned the jalapenos a couple of days before putting it all together – stored them in a ziplock bag – they maintained their crispness in fridge w/o problems I slit them from stem to stern on one side with the stems sitting up (great serving handles for the stuffed pepper) They required just under 40 mintes at 350 when cut & filled in this manner The ones I did not get most of the pith out at the stem end out were HOT HOT HOT! Made for a fun sort of Russian Roulette appetizer – LOL! Will definately be making these again & again -just beware of getting the membrane which holds the seeds as well as the seeds unless you really want to risk being burned twice! 😉 Thanks Cookingfor7, for this great fun appetizer with just the right balance of sweet, salty, smoky, unctuous & hot!, I agree these are really good For some reason I did need to bake mine longer to have the bacon crisp Perhaps there is a ‘thinner’ slice of bacon??? The thing that takes the longest is making the jalapenos ready, stuffing them and wrapping them Eating them is a cinch! Thanks for posting this recipe! (By the way my grandparents homesteaded in the Elbert vacinity, still have family there )

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	Fill Jalapenos With Cream Cheese and Wrap With 1/2 Slice of Bacon.
2 Done	Bake in Oven at 400 on Preheated Shallow Pan Until Bacon Is Crispy (about 15 Minutes).
3 Done	Variation: Stir 1/2 Cup Grated Sharp Cheddar Cheese Into the Cream Cheese.