Gluten Free Jalapeño Poppers--A Recipe to Add Zzzzing to Your Life!

Ingredients

• 25 fresh jalapeno peppers
• 14-16 ounces cream cheese
• 2 cups shredded cheddar cheese
• 2 (16 ounce) packages bacon

Directions

·        Cut stems off of peppers and cut them all in half longways.

·        Remove seeds from peppers.

·        Fill each pepper with cream cheese and sprinkle cheddar cheese on top.

·        Wrap 1/2 slice of bacon around each pepper half and secure it there with a toothpick.

·        Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked.

·        Remove and serve when cooled.

This makes quite a large number of poppers (50), but if you remember the days before you lived gluten-free, those frozen poppers usually came in a package of 15 to 20, right? And you never seemed to get enough to fill you up. So if you're bringing this treat to a pot luck, you'll want to follow this oversized recipe, to make sure everyone gets their fill. If, however, you're just including poppers as a side dish at meal time, then I'd cut the recipe in half or even thirds.

I use this recipe for pot lucks, but I always warn people that poppers can be HOT.

It is possible to make this recipe with milder peppers, so younger kids will want to eat them. The trick to keeping a pepper mild is this: remove all seeds. I'm told that's where the heat comes from.