3 fresh jalapenos
6 fresh whole mushrooms
1 (8 oz.) pkg. cream cheese, softened
1 (1 lb.) pkg. bacon

SUGGESTED VARIATIONS:

crushed pineapple
strawberry salsa

Cut jalapenos in half and de-seed the inside of the jalapenos. Remove the stalk from the mushrooms.

Fill the jalapenos and cap of the mushrooms with cream cheese. Either wrap the jalapeno with a full slice of bacon or cut a piece of bacon in half and lay on top. Cut a piece of bacon in half and lay on top of mushroom. Place jalapenos and mushrooms on a non-stick foil lined baking sheet.

Bake 350°F until bacon is cooked.

Variation: Place the crushed pineapple or strawberry salsa on top of the jalapenos instead of bacon.

Makes 12 poppers.

Submitted by: Chanel Schiele