Everyone needs a little spice in their life!

My very dear friend Tanya and I have been making these for a while now.  So much that there is no recipe...we just grab what we have in the fridge and eyeball it.  No matter what, they are always the hit at our gatherings and the first dish to disappear! 


When we started we would be very diligent in removing the seeds but since we love the heat...we started removing less and less seeds and veins.  So they are now these little fiery bombs that could go off in your mouth at any moment!  I thought I had a very high tolerance for the heat, even though my nose and face sweat like crazy, but I was recently denounce of my crown when I was moved to tears by one of these!  Yes, I shed tears!  


And I also need to warn you to wear gloves, especially if you have sensitive skin.  And whatever you do..do not touch your eyes!  Our poor friend Christina learned this the hard way that same night.  It was probably from the same jalapeno that made me cry! That we will call the "jalapeno incident".

Low Carb Stuffed Jalapeno Poppers 

• 6 - 8 large jalapenos – cut tops off, cut in half lengthwise and remove seeds and veins (that's the heat...leave on a little if you are brave!)
• 8 oz. cream cheese at room temperature
• 1/2 cup shredded cheddar cheese 
• garlic salt (to taste)
• black pepper (to taste)
• 1/4 cup crumbled bacon (we use the jarred bacon bits so our vegetarian friend can enjoy them too.  Did you know they are soy based?)

Mix cream cheese, cheddar and bacon together, add garlic salt and pepper. Spoon the mixture into the jalapeno halves and place in a baking dish. Bake at 450* about 30 minutes, or until golden brown and cheese has melted.

You can also throw them on the grill on a piece of foil for about 20 minutes.

Have a beer or any cold beverage handy...you may need it!  Enjoy!

xoxox Joanna

Follow me on pinterest: http://pinterest.com/jojoisqueen/