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Recipe: Bacon-Apple-Jalapeno Pop 'Ems

Rank: Easy

Time execution: 1 hr 5 min

Can be served for: 40 pop 'ems


  • One 8-ounce package light cream cheese, at room temperature

  • 3 large scallions, roots sliced off, green and white partsminced finely

  • 2 large Granny Smith apple, cored and minced

  • Kosher salt and freshly ground black pepper

  • 30 jalapenos

  • 30 strips thin-sliced bacon, chopped in half


  1. Preheat the oven to 475 degrees F. Line a baking sheet withfoil or parchment.

  2. In a large bowl, stir and break down the cream cheese untilsmooth. Add the scallions and apples, plus as much salt and freshly groundblack pepper as you like.

  3. Don a pair of plastic gloves so you dont burn your fingersor your eyes like I did. Slice each jalapeno in half lengthwise, and theneither slice out the membranes or use a measuring spoon to scoop them out.Discard the seeds.

  4. Either using a teaspoon or a small icing spatula, fill eachjalapeno half with the cream cheese mixture; fill until just over the rim ofthe jalapeno. Wrap each pepper with a bacon half and secure with a toothpick.

  5. Line up the pop ems on the prepared baking sheet and pop into the oven untilbacon has browned on the bottom, about 40 minutes. Allow to cool for about 5minutes (which will be as long as you can resist them). Enjoy with a cold beerAaah

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