The Cozumel Sun Presents Naughty & Nice Jalapeño Poppers

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Jalapeño Poppers are probably my favorite party treats. A wonderful friend, Tommie Pritchett used to make Jalapeño Poppers occasionally for Game night in Cozumel, Mexico. Unfortunately, Tommie and his wife Sarah moved back to the states a few years ago, we all miss them dearly. In his absence there has been a serious drought of Jalapeño Poppers at get’together. As you may know, my husband Charlie is diabetic so I am providing two different recipes for this holiday season, a naughty and a nice!

Diabetic Friendly Jalapeno Poppers

The Nice!

We are long overdue for a Diabetic Recipe. This recipe is simple, serves 12, and cooks in thirty minutes. The recipe calls for baking instead of frying the poppers, making it diabetic friendly. It is perfect for parties, but I would not wait until then!

Ingredients:

8 ounces reduced-fat Cream Cheese, softened

1 cup shredded reduced-fat Cheddar Cheese

1 teaspoon Garlic Powder

2 large Eggs

2 tablespoons reduced-fat Milk

1 cup Coarsely Ground Bread crumbs

1/2 teaspoon Paprika

1/2 teaspoon Chili Powder

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

12 fresh Jalapeño Peppers, halved lengthwise, stems, seeds, and membranes removed.

Buccanos at Night
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Email       buccanos@yahoo.com

Preparation:

1. Preheat oven to 350 degrees F.
2. Coat a baking sheet with cooking spray.
3. In a medium bowl, mix the cream cheese, Cheddar cheese, and Garlic Powder until smooth and creamy.
4. Combine and beat eggs and milk in a small bowl.
5. Combine bread crumbs, paprika, chili powder, salt and pepper and place in a dish to be used to coat the Jalapeño peppers.
6. Spoon the cheese mixture into middle of each Jalapeño half.
7. Individually dip each pepper into your egg mixture, then coat with the bread crumb mixture.
8. Place peppers on the coated baking sheet.
9. Bake 30 to 35 minutes until golden.

Ready to serve!

Bacon wrapped Jalapeño Poppers

The Naughty!

This recipe is closer to what my friend Tommie Pritchett brought to parties. It serves 12, unless I am there to eat most of them!  As a matter of fact, I would double this recipe to serve 12. The bacon makes it naughty but much easier to make, less ingredients and steps! Takes the same amount of time, about 15 minutes to prepare and bake time is 15 to 20 minutes, long enough for the bacon to cook.

Ingredients:

1/2 cup of Cream Cheese

1 teaspoon of Garlic Powder

1/4 cup Sharp Cheddar Cheese

6 large fresh Jalapeño Peppers, halved, seeded

12 slices of Bacon

Preparation:

1. Heat oven to 425ºF.
2. Combine the cream cheese and cheddar cheese and garlic powder
3. Spoon the cheese mixture into pepper halves
4. Wrap each pepper with a strip of bacon
5. Place, filled sides up, in shallow foil-lined pan.

Ready to serve after cooling a little bit!