Jalapeño Poppers

1. 1

   Soften cream cheese, grate the gouda, partially drain the can of crushed pineapple and combine all with the bacon bits.

2. 2

   While that rests, cut the stem ends off 1 to 2 dozen jalapenos, depending on their size. Remove the seeds and the membrane. Using a small spoon or knife stuff each jalapeno.

3. 3

   Place the filled jalapenos in a rack and cook on the grill or in the oven at 350u00b0 for 30-45 minutes, again, depending on the size.

4. 4

   Keep some of the cheese mixture to serve with them because some of the cheese will bubble out. I use a foil bread pan and cut X's in the bottom, place upside down and press the jalapenos into each hole. Can usually get 6-8 in each. Makes cleanup easy, just throw them away after. I also have a jalapeno rack I got at a store, but the foil is way easier and will accommodate various sized jalapenos. All love these with the hot peppers and the sweetness of the pineapple. The smoked gouda is a nice touch and differs greatly from cheddar. Can also dice jalapeno to add to the cheese mix. ENJOY.

* Per serving · 4 servings · Values may vary.

No additional tips available.