Almost every bacon you’ll find at the grocery store has added sugar, so be sure to read the label closely. My favorite brand is Applegate Naturals. It’s not only sugar-free, but nitrite-free as well. Poppers make a yummy snack but I’ve been known to eat these for lunch too. For the cream cheese, try one of the flavored versions. I like chive-onion.
Makes 12 to 16 servings
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
Cut the jalapeños in half lengthwise and use a spoon to remove the seeds. Spoon about 1 tablespoon cream cheese into each half. Wrap with 1 piece of bacon. Use toothpicks to hold them together.
Place the poppers on the prepared baking sheet and bake for 25 to 30 minutes, until the jalapeño is tender and the bacon is crisp.
Nutritional Info (per serving)
Calories 93, fat 7.5 g, protein 2.7 g, carbs 4.3 g, fiber 1.3 g
Variation
Mix ½ cup shredded cheddar, pepper Jack, or Colby cheese, or a mixture of them, with the cream cheese before stuffing the jalapeños to up the good fat—and the flavor!