Bacon Wrapped Shrimp Stuffed Jalapeno Poppers
Ingredients
- 4-8 ounces Cream Cheese softened
- 1 Green Onion chopped
- 1/4 teaspoon Garlic Powder
- 4-8 ounces Grated Sharp Cheddar Cheese
- 1 pound large Jalapeño Peppers halved lengthwise with seeds and ribs removed (leave some seeds if spicier peppers are desired).
- Cooked medium Shrimp deveined and shelled (one for each jalapeño half), optional
- Bacon strips cut in half crosswise to match the number of jalapeño halves
- Toothpick for each jalapeño half
- 1/4 cup Barbecue Sauce of choice
Instructions
- If using shrimp, sauté in a skillet in 1 tablespoon butter or olive oil until pink on both sides. Set aside until ready to use.
- Mash cream cheese in a small bowl with a fork until creamy.
- Stir garlic and onion into the cream cheese.
- Mix the cheddar cheese with the cream cheese mixture.
- Use a spoon to fill each jalapeño half with about 1 tablespoon cheese mixture. Don’t overfill.
- Top each jalapeno half with a shrimp.
- Wrap each jalapeño half with bacon and secure with wooden toothpick.
- Brush each half with barbecue sauce.
Grilling Option:
- Place the jalapenos on a hot grill with indirect heat to prevent burning.
- Leave on the grill for 20-25 minutes or until bacon crisps and cheese is melted.
Oven Option:
- Preheat oven to 400 degrees.
- Place poppers on a parchment-lined pan.
- Bake the jalapeno poppers for 20 minutes.
- If desired, place under broiler for 2-3 minutes to lightly brown tops.
- Let sit about 10 minutes before serving.
Notes
- Exact amounts for cream cheese and shredded cheddar cheese vary depending on the size of peppers, the ratio for these should be 1:1.
- Goat cheese can be used in place of cream cheese.
- For a milder version, use mini bell peppers instead of jalapenos.