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Hoppin’ Fajita Jalapeño Poppers
Prep Time:
30 minutes
Cook Time:
40 minutes
Makes:
24 servings
Ingredients

24 fresh lg. jalapeño peppers

1 c. H-E-B Fully Cooked chicken or beef fajita strips, chopped

½ pkg. (4 oz.) H-E-B cream cheese, regular or fat free

½ c. Hill Country Fare fried onions

¼ c. cilantro, chopped

8 slices jalapeño or peppercorn bacon, each cut into 3 sections

1 texas jalapeño grill rack

Directions


Heat grill or oven to 350°F. Cut tops off of jalapeños. Use gloves to protect f
ingers, make a lengthwise slit in peppers and remove seeds and membranes. Set peppers asid
e.
Place fajitas in a food processor bowl and process for 15 seconds to a chunky texture. Add
cream cheese, onions, and cilantro and process for 15 more seconds.
Stuff each prepared jalapeño with the mixture. Wrap 1 cut piece of bacon over the t
op and secure with a toothpick. Insert jalapeños into grill rack.
For oven method: Place rack on a baking sheet to collect the bacon drippings. For grill me
thod: Place rack opposite the charcoal (indirect grilling). Bake or grill jalapeños
for 35 to 40 minutes.

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available