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Gluten-free, Low-carb Jalapeno Popper Appetizers

My daughter was an eager taste-tester.
These were not too spicy for her.
I am always looking for delicious appetizers as we love to entertain. I saw a Facebook post of some jalapeno poppers using wonton wrappers. I posted in a group I'm in for low-carb, gluten-free, tasty suggestions. What was the suggested solution? Why BACON, of course! I'm so grateful for a Facebook acquaintance who gave me the suggestion.



The video had no recipe, so I winged it and added a few touches of my own and made

Gluten-free, Low-carb, Jalapeno Popper Appetizers

Make these as soon as you can.  You will be so glad you did!

Supplies and Preparation:

Cutting board
Sharp knife or kitchen scissors
Mixing bowl
Mixing spoon
Mini muffin tin
Cookie sheet
Bowl to drain grease

Two tablespoons

Preheat oven to 350* F

Ingredients:

Cup:
6 strips of bacon, cut into 1/4ths (about 2" long each)
Filling:
3 ounces cream cheese or Neufchatel
1/4 cup sour cream
1 ounce cheddar cheese, shredded, plus additional for topping
1 teaspoon ranch dressing mix
2-3 Tablespoons scallions (green onions) cut into 1/8" rounds (optional, to taste)
2 large jalapenos cut into 1/8" dice, or smaller if desired, removing seeds and ribs. (optional).


The finished Jalapeno Popper Appetizers.
They are so good, they may not make it to the plate!

Procedure:

Making the cups:

Put 2 slices of bacon in each muffin tin to form an "x." Make sure to push pieces into the tins and that no excess hangs off the sides.
Put cookie sheet on bottom rack of oven.
Place muffin tin on the middle rack.
Bake at 350* F for about 25 minutes. (This will vary depending on the thickness of the bacon you use. I used a medium-thick cut of bacon this time.) You want the bacon to be close to crisp for this.

When cooked, pour grease into a glass or ceramic bowl to make it easier to drain the bacon without making a mess. Pour the grease into your bacon grease container.

You can refrigerate to use later or continue with the recipe to enjoy now.

Filling:

Combine the remaining ingredients in the mixing bowl while the bacon is cooking if using immediately. You can also make ahead, cover, and refrigerate a day or two ahead.

Using about a serving tablespoon per muffin cup. I used two tablespoons, with one to scrape the mixture from the tablespoon I scooped it into the muffin cups. If there is any left, divide it among the muffin cups, or give a bite to your spouse - or yourself. :-)

Return the muffin tin to the oven. Bake at 350* F for 15 minutes. Allow to rest for 5-10 minutes. This helps everything to hold together well to make an easier finger food. I used a fork to go around the perimeter of the popper cups to make it easier to get them out in tact.

Serve as is or with a little ranch dressing on the side.

Makes: 12 cups
Serving Size: 3 cups
Number of Servings: 4, though it could be made to be 6 if necessary
Prep Time: 10 minutes
Cooking Time: ~40 minutes (25 minutes + 15 minutes)
Rest Time: 10 minutes
Total Time: 1 hour

Calories and fat content depend on the thickness of bacon used and if traditional cream cheese or Neufchatel is used.

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