Red Meat Allergy Friendly Cheddar Bacon Wrapped Jalapeño Poppers
Total time45 min
Prep time20 min
Cook time25 min
4.8(27)
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Learn more →Ingredients
6 servings
- 12 medium jalapeños
- 8 oz cream cheese, softened
- ½ cup cheddar cheese, finely shredded
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - 2 scallions, green tops only, thinly sliced
- 1 tsp garlic-infused oil
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 12 slices bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
Instructions
- 1
Preheat the oven to 400°F (205°C). Set a wire rack inside a rimmed baking sheet.
- 2
Halve each jalapeño lengthwise and use a small spoon to scrape out the seeds and membranes. Arrange the halves cut-side up on the wire rack.
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