Jalapeno Poppers

We were blessed with the excess peppers from a friend's garden this week. She had called to ask if I'd like two gallons of peppers...it ended up being several very full grocery bags worth! So, what to do with all of these peppers? We had already made hot pepper jelly, and thought making poppers for the freezer sounded like just the right idea.

My friend Linda shared her recipe with me. They are delightfully yummy, and easy to freeze for a great snack to have on hand.

Ingredients:
1 lb. jalapenos
1 pkg. cream cheese
2 c. shredded cheese
6 strips of bacon, fried and crumbled
1/4 tsp. chili powder
1 tsp. salt

cracker crumbs for rolling

Directions:
Slice jalapenos lengthwise and remove seeds.

Mix together cream cheese, shredded cheese, crumbled bacon and seasonings. Fill jalapenos with cream cheese mixture.

To freeze:
Place on baking sheet and put in freezer. Once they have frozen individually you can place them in a freezer bag to store.

When ready to cook: defrost and then roll in crushed cracker crumbs. (the crumbs really only stick to the top part)

Bake at 300 degrees.
20 minutes for hot poppers
30 minutes for medium poppers
40 minutes for mild poppers

In His Precious Name,