Digital Content Creator & Multimedia Designer at Your Sassy Self
I'm a Mexican-American, Sassy, Bilingual, Professional Woman with a passion for life long learning, sharing, and living my best life. I'm the founder and digital content creator for Your Sassy Self and work full time as a Multimedia Designer. Let's connect and see how we can change the world...or at least change our perspective of it. 😉
Latest posts by Rocio Chavez (see all)
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| Servings |
Ingredients
- 13 whole, fresh jalapeños
- 1 1/2 8-oz blocks of cream cheese, softened at room temperature
- 1 lb bacon
- 1 can whole black olives
- 26 pretzels
- 1-2 pairs plastic gloves
Ingredients
|
Instructions
- Preheat oven to 350 degrees F.
- Coat a baking sheet with cooking spray and set it aside.
- Put on your gloves and cut the jalapeños in half, lengthwise and remove the seeds and membranes.
- Rinse the seedless halves in water for a couple of minutes, then scrap each one with your finger under running water and let them dry. (If you prefer spicy vs. savory, skip this step.)
- Cut the cream cheese into strips and use one strip to stuff each jalapeño half.
- Cut the bacon strips in half and use a half strip to wrap each jalapeño. (Optional - may use a toothpick to secure the bacon, but we've found it's not necessary.)
- Bake in the preheated oven for 25-30 minutes or until bacon is at it's yummy red. (Just make sure the bacon doesn't burn!)
- Now you can eat them as is, or turn them into Reindeer Poppers. To add the Holiday Twist:
- Cut the bottoms of your black olives, add a little cream cheese on the back as glue, and use them for the eyes
- Cut a few of the black olives bottoms in half, add a little cream cheese on the back as glue, and use them for the nose
- Embed the pretzel into the cream cheese showing at the top of the poppers and your Reindeer Poppers are ready for your next Holiday Party!
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