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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Jalapeno Poppers   
    Categories: Chilies, Cheese, Vegetables, Citrus, Pork   
         Yield: 24 servings   
       
        12 md Jalapenos (3" each, 2/3 lb   
              - total)   
         8 oz Cream cheese; softened   
       1/4 c  Fine chopped cilantro   
         3    Scallions; whites & greens   
              - parts, trimmed, very thin   
              - sliced   
         1 cl Garlic; fine chopped   
       1/2 ts Lime zest; opt   
              Salt & black pepper   
        12 sl Uncooked bacon; halved   
              - across   
       
     Set the oven @ 400ºF/205ºC.   
        
     Line a large baking sheet with aluminum foil, then top   
     with a wire rack.   
        
     Halve jalapenos lengthwise. (Do your best to halve them   
     through their stems for added visual appeal.) Using the   
     tip of a small spoon, scoop out and discard the seeds.   
     Set the halved jalapenos aside.   
        
     In a medium bowl, stir together the cream cheese,   
     cilantro, scallions, garlic and lime zest, if using;   
     season generously with salt and pepper.   
        
     Season the inside of each halved jalapeno with salt and   
     pepper, then fill each with about 2 teaspoons of the   
     cream cheese mixture. (Fill until there’s a slight dome   
     on top.) Wrap each stuffed jalapeno with 1 piece of   
     bacon, setting one tip of bacon on top of the cream   
     cheese filling, then wrapping the bacon under and over   
     the popper at an angle, so the bacon covers the filling   
     on top in two layers. (The bacon will shrink as it   
     cooks, so you want to make sure the top of the popper is   
     well covered.) Arrange poppers evenly on the wire rack,   
     nestling each popper between two parallel wires to keep   
     it upright so the cream cheese doesn’t spill during   
     baking.   
        
     Transfer to the oven, and bake until bacon is cooked   
     through, about 25 minutes. Broil on the rack closest to   
     the broiler until crisp, about 2 minutes. Let cool for 5   
     minutes, then serve warm.   
        
     By: Alexa Weibel   
        
     Yield: 24 poppers   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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