Bacon Wrapped Pineapple Jalapeno Poppers - October 2015

Ingredients-

• 10 jalapeno peppers
  
• One 8-ounce package of cream cheese (at room temp)
• One 20-ounce can crushed pineapple in heavy syrup (drained WELL)
• One 16-ounce package of bacon (no thick sliced)
• 1 bottle of BBQ sauce

• Slice jalapenos lengthwise and remove and discard all of the seeds and core. Don’t do this with bare hands! We recommend latex gloves and a paring knife.
• Beat the cream cheese either by hand or with an electric mixer until a fluffy consistency is reached. Stir in by hand the drained, crushed pineapple.
• Spread the cream cheese mixture into the jalapeno halves leveled. Don’t overfill the jalapenos as the filling expands a bit when cooking.
• Line a baking sheet with tin foil and lightly coat with non-stick spray.
• Wrap each jalapeno in a slice of the trimmed bacon and place it on the baking sheet.
• Bake the poppers at 375 degrees for 30-35 minutes or until the bacon is crisp.
• Baste the poppers with BBQ sauce and continue to bake for 5 more minutes.
• Remove from the oven and serve!

**The recipe makes enough filling for twice as many poppers! If you are making these for a party, double up on the peppers and bacon. If you don’t want to make more peppers, this filling is tasty used as a cracker dip or bagel spread! Yum!