Shrimp-Stuffed Jalapeño Poppers — Half & Half Magazine

Start to finish: 45 minutes
Impresses: 8, two poppers each

Ingredients

8 jalapeño peppers, halved and seeded
8-ounce block cream cheese, softened
4 ounces pepper jack cheese, shredded
4 ounces cocktail shrimp, deveined, cooked with tails removed, chopped
8 slices bacon, cut in half
1 lime, sliced (for serving)

Method

Heat oven to 400 F and line a baking sheet with parchment paper. Arrange jalapeños on baking sheet in 2 even rows, cut-side up.
Set aside.

In a medium-sized bowl, mix together cream cheese and pepper jack cheese with a spatula until combined. Fold in chopped shrimp.

Using a spoon, fill jalapeño half fully with cream cheese mixture.

Once all jalapeños are full, wrap in bacon.

Bake until poppers are golden brown and bacon is fully cooked, about 18–20 minutes.

Let rest for 2 minutes before plating. Squeeze with fresh lime juice before serving.

Recipes

Half & Half Magazine