I wouldn’t especially call this a recipe. In fact, I intended to only share it on my Instagram (my favorite social media platform by far, on which I share “flash recipes” and little flavor hacks like this one).
I had something similar (chunks of tuna and avocado wrapped in bacon) that was wonderfully simple at a Paleo potluck I recently attended, and it inspired me to play around with wrapping stuff in one of my favorite things: bacon. Seriously, bacon is one of those things that I eat more of than I intend to EVERY TIME. It’s the short-cut to delicious. 😉 Anyway, instead of leaving my blog readers completely out of the party I decided to share my technique for the jalapeño poppers here! I don’t know if everyone calls these “poppers”, but back in Texas where this Lone Star gal is from… jalapeño poppers are jalapeño peppers that have been hollowed out, stuffed with a mixture of cheese, spices, and sometimes ground meat, breaded and deep fried. They are sinful, and so delicious it’ll make you cry. They were a more frequent cheat day indulgence once a upon a time than was good for me, and I had a wicked craving for them on the day of the potluck. So, I switched the bell pepper strips for jalapeños here and I’m glad I did. The bit of heat that the roasted peppers gives is just perfect.
- 5 jalapeños, halved and hollowed out
- 1½ cup cooked salmon, crumbled
- 5 bacon strips
- Preheat the oven to 350F. Place a rack over a cookie sheet, set aside.
- Squeeze small handful of cooked, crumbled salmon into each jalapeño half.
- Wrap in bacon (each popper uses approximately ½ piece of bacon)
- Place on the rack, then into the preheated oven for 30-40, until the bacon is cooked and the jalapeños are soft. Serve warm.