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Bacon-Goat Cheese Jalapeno Poppers

Photo: Jennifer Causey Styling: Claire Spollen

Yield

Serves 8 (serving size: 2 pepper halves)

Salty bacon, rich goat cheese, savory-sweet jelly, and roasted jalapeño--it takes teamwork to make the dream work. If you already have the grill going, these dreamy little bites are equally easy to cook outdoors.

Ingredients

  • 2 ounces goat cheese, softened
  • 2 ounces 1/3-less-fat cream cheese, softened
  • 1 tablespoon grated red onion
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 8 medium jalapeno peppers, halved vertically and seeded
  • 3 center-cut bacon slices, cooked and crumbled
  • 2 tablespoons red pepper jelly
  • 1 teaspoon water

Nutrition Information

  • calories 59
  • fat 3.9 g
  • satfat 2.3 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 3 g
  • carbohydrate 3 g
  • fiber 0.0 g
  • cholesterol 11 mg
  • iron 0.0 mg
  • sodium 195 mg
  • calcium 21 mg
  • sugars 2 g
  • Est. Added Sugars 1 g

How to Make It

  1. Preheat broiler to high.

    Seeding Jalapeno Peppers
  2. Combine first 6 ingredients in a medium bowl; stir well to combine.

  3. Arrange pepper halves on a jelly-roll pan; divide filling among peppers. Broil 7 minutes or until peppers are tender and beginning to brown. Sprinkle with bacon.

  4. Combine jelly and water in a microwave-safe bowl; microwave 30 seconds or until saucy. Drizzle evenly over peppers.