Bacon-Wrapped Jalapeños

• 9 large Jalapeños
• 8 ounces Cream Cheese (softened)
• 1/4 cup Salsa Verde (Transforming Recipe Cookbook Ultra Low Carb Edition)
• 1/2 cup Cheddar Cheese (shredded)
• 9 slices Bacon (cut in half)
• 18-25 Toothpicks (soaked in water)

Instructions

1. Preheat oven to 375 degrees. Line baking sheet with aluminum foil and set aside.
2. Cut jalapeños in half lengthwise and remove seeds.
3. In small bowl, combine cream cheese, Salsa Verde, and cheese.
4. Add mix to a pastry bag or a sturdy 1-quart zip-lock bag. Cut off one corner to squeeze cheese onto peppers.
5. Fill peppers with cheese mixture.
6. Cook bacon in pan until it starts to brown, but is still soft and pliable.
7. Allow bacon to cool a little, then wrap each jalapeño half with one piece of bacon. Secure with a toothpick.
8. Place on baking sheet. Bake for 15 minutes.
9. Set oven to broil and cook 2-3 minutes, watching carefully to make sure they don’t burn.
10. Remove jalapeños from oven and let cool slightly before serving.

Recipe Notes