Low Carb//Gluten-Free//Paleo-ish?

When I was younger my taste buds were total sissies. By younger I mean teens and below. I wanted nothing to do with anything spicy. My mom and her boyfriend were members of a Pepper Lovers Club back in Virginia. Thinking about this now, it sounds like an awesome time!

Nowadays, I love hot foods. Not as much as my husband, who douses everything in Tabasco, but I do like a little kick with most of my foods. Jalapeno poppers were one of my favorite bar foods. Traditionally covered in bread crumbs and fried, these little bad boys are definitely on my “do-not-eat” list. Every now and again we get a craving for them, though.

These will most certainly hit the spot if you are lusting after a spicy, smoky & tangy appetizer! They take a little work to prepare, but they are so worth it.

I like to add a couple more layers of flavor to my popper by sprinkling on some chopped fresh cilantro and squeezing a wedge of lime juice on them. It gives them a little more Mexican feel that I really like.

INGREDIENTS:

20 whole, fresh jalapeños

16 oz fresh goat cheese, softened at room temperature

1 to 2 pounds of bacon (the thinner cut works best)

1 small bunch of cilantro, chopped

1 lime, cut into wedges

DIRECTIONS:

1. Preheat oven to 375 degrees F. 2. Cut the jalapeños in half, lengthwise. Remove the seeds and membranes. Stuff each jalapeño half with goat cheese. Wrap each jalapeño half with bacon. Secure with a toothpick. 3. Bake in the preheated oven for 20 to 25 minutes. If after 20 minutes the bacon doesn’t look brown enough, turn on the broiler for a couple of minutes to finish. Just keep a close eye so they don’t burn! 4. Garnish with cilantro and lime. Serve immediately or at room temperature.

