Jalapeño Poppers have been a diet staple for the last couple of years. They are a quick and easy low-carb snack, side dish or main course. The filling can easily be adapted with taco meat, sausage or bacon for a heartier meal. They can be wrapped in bacon, ham, etc… Leftovers go great in a number of egg dishes!

8-12 Jalapenos
1 - 8 oz. package room temperature cream cheese
1 C. Shredded cheese of your choosing
1/2 pickled Jalapeno
3 TBL Hot Sauce
Crushed Tortilla chips or Bread Crumbs

Cut opening in peppers lengthwise and remove seeds and pith. Finely dice leftover pepper and pickled jalapeño. Whip room temp cream cheese with fork until fluffy. Add shredded cheese and diced peppers and Hot Sauce. Mix thoroughly.

Add cream cheese mixture to quart sized zip-loc and remove corner. Pipe cream cheese into the cavity of each pepper until overflowing. Dip exposed cheese into bread crumbs or crushed tortilla. Omit this step if wrapping in bacon. Drizzle peppers with olive oil and bake at 400 degrees for 25-30 minutes until crumbs are browned and peppers slightly wilted. Let rest 5 minutes.

These also work well in a smoker or on the grill using indirect heat.