Today to you I am making a desperate plea: someone PLEASE help me become computer literate overnight! I have been doing some transitioning on my website to a self-hosted server and to say I am in over my head would be a understatement. I’m drowning here. Facebook, Microsoft Word, maybe even Excel, those programs I know. But right now I want to crawl under a blanket, get into the fetal position and cry until a tall dark and handsome computer genius comes to save me.
One thing I do know is snacks. Especially those of the cheezy, melty, gooey, spicy, baconey variety. Also, I am good at making up descriptive words. These poppers are outta this world. Make sure you take all of the seeds and ribs out to keep the heat factor down.
Pimento Cheese Bacon Wrapped Jalapeno Poppers
- 2 oz jar pimento peppers
- 8 oz pkg cream cheese, softened
- 2 cups grated sharp cheddar cheese
- 1/4 teaspoon garlic powder
- 10 medium sized jalapeno peppers
- 10 slices bacon
Preheat oven to 375 degrees. In a medium sized bowl, mix together the pimento, cream cheese, grated cheese and garlic powder. Set aside (this can be made in advance and kept in the fridge until ready to use.) Cut bacon slices in half.
Slice the jalapenos in half length wise. Remove all seeds and ribs with a small spoon. Fill each jalapeno half with cheese mixture, then wrap with a piece of bacon. Bake on a large baking sheet for 30 minutes or until bacon is starting to crisp and peppers are tender. Serve immediately.
Makes 20 poppers