Reindeer Poppers – Bacon Wrapped Jalapeños with a Holiday Twist
Bacon Wrapped Jalapeños
whole, fresh jalapeños
blocks of cream cheese,
softened at room temperature
whole black olives
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!