Roxy15
New member
Bacon-Wrapped Guacamole Poppers:
10 Large Jalapeno Peppers, Stemmed & Seeded
4-oz. Cream Cheese, Softened
1 Avocado
Juice Of Half A Lime
1/4 Tsp. Ground Cumin
1/4 Tsp. Kosher Salt
10 Slices Bacon, Sliced In Halves
Preheat the oven to 425 degrees.
Slice the peppers in half lengthwise. Mash together the cream cheese, avocado, lime juice, cumin, and salt until well combined, then spoon mixture into the jalapeño halves.
Tightly wrap one half-slice of bacon around each pepper. Arrange peppers on a coated baking sheet and bake for about 15-20 minutes, until the bacon is cooked and crisp and the filling is bubbling.
Transfer the peppers to a plate lined with paper towels before placing them on a serving dish to remove any excess grease.
Serve immediately.
10 Large Jalapeno Peppers, Stemmed & Seeded
4-oz. Cream Cheese, Softened
1 Avocado
Juice Of Half A Lime
1/4 Tsp. Ground Cumin
1/4 Tsp. Kosher Salt
10 Slices Bacon, Sliced In Halves
Preheat the oven to 425 degrees.
Slice the peppers in half lengthwise. Mash together the cream cheese, avocado, lime juice, cumin, and salt until well combined, then spoon mixture into the jalapeño halves.
Tightly wrap one half-slice of bacon around each pepper. Arrange peppers on a coated baking sheet and bake for about 15-20 minutes, until the bacon is cooked and crisp and the filling is bubbling.
Transfer the peppers to a plate lined with paper towels before placing them on a serving dish to remove any excess grease.
Serve immediately.
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