Bacon Wrapped Guacamole Poppers
Description:
2011 Kick Off with Hass Avocados Recipe Contest – Finalist
Recipe Courtesy of Jen S. from Pennsylvania, who says "A twist on the traditional jalapeño popper wrapped in bacon and stuffed with creamy guacamole."
This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Recipe Courtesy of Jen S. from Pennsylvania, who says "A twist on the traditional jalapeño popper wrapped in bacon and stuffed with creamy guacamole."
This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Ingredients:
- 10 large jalapeño peppers
- 4 oz. cream cheese, softened
- 1 ripe Hass Avocado
- 1/2 lime, juiced
- 1/4 tsp. ground cumin
- 1/4 tsp. Kosher salt
- 10 slices of bacon
Instructions:
- Preheat the oven to 425 degrees F. Spray a baking sheet lightly with cooking spray and set aside.
- Prepare the jalapeño peppers but cutting off the stems and slicing them in half lengthwise. Use a spoon to scoop out and discard the seeds.
- To prepare the filling, mash together the cream cheese, avocado, lime juice, cumin, and salt until well combined (but leaving the avocado a bit chunky). Spoon the filling into the prepared jalapeño halves.
- Cut the slices of bacon in half and tightly wrap one half-slice of bacon around each of the stuffed jalapeño halves. Arrange the bacon wrapped jalapeños on the baking sheet. Bake for about 15 – 20 minutes, until the bacon is cooked and crisp and the filling is bubbly. Transfer the cooked poppers to a plate lined with paper towels before placing them on a serving dish to remove any excess grease. Serve immediately.
*Large avocados are recommended for this recipe. A large avocado
averages about 8 ounces. If using smaller or larger size avocados adjust the quantity
accordingly.
