Maple & Cream Cheese Jalapeño Poppers by Briohny Gilmour

Wagyu Steaks - Kobe-Style

Maple & Cream Cheese Jalapeño Poppers by Briohny Gilmour

Kevin Godbee · Jul 8, 2016 · 0 min read

Mix some cream cheese with 2-3 teaspoons of maple syrup and 2 teaspoons of garlic powder.

Cream cheese Jalapeño Poppers:

Mix cream cheese with salt and pepper.

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Add the mixtures to the halved and deseeded jalapeños then wrap with a thin slice of bacon. Secure with a toothpick.

Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 20 minutes then put under the grill for 10 minutes to crisp up the bacon. Enjoy!

Note: I filled half of the jalapeños with the maple filling and half with the usual cream cheese filling. Both delicious!

Jalapeño Poppers Recipe

Jalapeño Poppers Recipe

Wagyu Steaks - Kobe-Style

Jalapeño Poppers Recipe

Jalapeño Poppers Recipe

Maple & Cream Cheese Jalapeño Poppers
Rated 5 stars5
Serves
2
Cuisine
Southwestern
Course
Appetizer

  • Your Rating


Spicy, sweet and savory finger food. Great for parties.

Nutrition


Ingredients

Cream cheese
maple syrup
garlic powder
Jalapeño Peppers
salt
pepper
bacon

Directions

Prep
20 mins
Cook
30 mins
Ready In
50 mins

  1. Mix some cream cheese with 2-3 teaspoons of maple syrup and 2 teaspoons of garlic powder.
  2. Cream cheese Jalapeño Poppers:
  3. Mix cream cheese with salt and pepper.
  4. Add the mixtures to the halved and deseeded jalapeños then wrap with a thin slice of bacon. Secure with a tooth pick.
  5. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 20 minutes then put under the grill for 10 minutes to crisp up the bacon. Enjoy!
  6. Note: I filled half of the jalapeños with the maple filling and half with the usual cream cheese filling. Both delicious!

Spicy, sweet and savory finger food. Great for parties.

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DISCLAIMER: Kevin, Lori, Gina, & Abby do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner.
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Written by

Kevin Godbee

I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"

In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.

This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved Downtown St. Petersburg.

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