HOLIDAY SPECIAL (SERVES 6-8)

Ingredients

• 8 oz Roasted Red Peppers
• 2 Green Onions
• 12 Jalapeño Peppers
• 6 Bacon Strips
• 8 oz Cream Cheese
• 8 oz Cheddar Cheese, Shredded
• 4 oz Sour Cream
• green onions on an angle. Halve jalapeños and
• scrape out all seeds and ribs with a spoon. This
• bacon across its length into ¼” slices.
• Fill the Peppers

Instructions

1. 1

   Cook Within: Be sure to wash hands, utensils, and cutting board after working Jalapeños are less spicy when ribs and seeds have been removed. The ribs contain the chemical ‘capsaicin’ which makes peppers hot. The seeds aren’t hot themselves, but capsaicin is transferred to them by their proximity to the ribs. Q: What does a nosey pepper do? A: It gets jalapeño business. #crickets

2. 2

   Mince roasted red peppers. Trim and thinly slice: green onions on an angle. Halve jalapeños and scrape out all seeds and ribs with a spoon. This reduces heat level. On a separate cutting board, cut bacon across its length into ¼” slices. Fill the Peppers Fill jalapeño peppers with filling and place on shredded cheddar.

3. 3

   Cook the Bacon: Line a plate with a paper towel. Add bacon to a until crisp, 8-10 minutes. Remove to towel-lined

4. 4

   Make the Filling: cream cheese, half the cheddar cheese (reserve remaining for topping uncooked poppers), half the green onions, half the bacon, and half the roasted red peppers (reserve remaining of last three for topping cooked poppers).

5. 5

   Garnish poppers with remaining bacon, remaining: green onions, remaining roasted red peppers, and sour cream. Arrange poppers on a large platter to green onions, roasted red peppers, and bacon are used twice. Half of each fills poppers and remaining of the recipe before you start–we promise it will be time

6. 6

   Mince roasted red peppers. Trim and thinly slice