- 10 jalapeño peppers
- 1 (8-ounce) package cream cheese, softened
- 1 (20-ounce) can crushed pineapple in heavy syrup, drained well
- 1 (16-ounce) package bacon (not thick-sliced)
- Barbecue sauce
Slice jalapeños lengthwise, then remove and discard seeds and core. Do not do this with your bare hands; use a paring knife or latex gloves.
Beat cream cheese until fluffy. Add pineapple, and stir until thoroughly combined. Spread cream cheese mixture into jalapeño halves, leveling the top. (The mixture will expand when cooking.)
Cut fatty ends off bacon. Wrap each stuffed jalapeño with 1slice of bacon, and arrange on a large baking pan that’s been lightly sprayed with cooking spray.
Bake at 375° for 30–35 minutes or until bacon is crisp. Baste poppers with barbecue sauce, and continue baking for 5 minutes. Remove from oven and serve.
*This recipe makes enough filling for twice as many poppers. If you’re making these for a party, double up on the peppers and bacon — trust me, you can’t have too many of these! If not, refrigerate the leftover filling to use as a spread for bagels or crackers.
Sriracha Bacon Deviled Eggs
- 12 hard-boiled eggs, peeled
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1/4 teaspoon salt
- Dash of each: garlic powder, onion powder, and white pepper
- 3–4 slices bacon, cooked and crumbled
Cut eggs in half lengthwise. Place yolks in a small mixing bowl, and arrange whites on a serving platter or plate.
Combine egg yolks, mayonnaise, sriracha, salt, and spices, then mix well with an electric mixer or the back of a fork. If filling is too thick, add more mayonnaise, 1 tablespoon at a time, until you reach desired consistency. Taste for salt and spices, and add more, if desired.
Fill each egg white half with yolk filling (if you don’t have a piping bag, this can very easily be done by using a zip-top bag with a small hole cut out of one corner). Top each egg with crumbled bacon. Cover, and refrigerate until ready to serve.