Source: Cam Cooper / Cam Cooper
Shouts out to Richmond’s Own Shon Graham she’s our #CAMvsFOOD Chef of the week !! So check out one of her many great recipes !!! And stop by her page and check her out. https://www.facebook.com/shon.gee.37
Cheesy Stuffed Jalapeno Poppers with Bacon & Spinach!!!
3 Jalapeno Peppers
5 slices of chopped bacon cooked softly (not crisp)
Roughly 4 cups Fresh Baby Leaf Spinach
2 cloves of fresh garlic chopped
8 oz of softened sour cream
1 1/4 cup Finely shredded sharp cheddar cheese
1/4 cup Parmesan cheese
Here’s my take on the bacon wrapped jalapeno poppers!! Since I always find it difficult to keep the bacon wrapped around the peppers, I decided to instead, crumble it and add it on top!! Not a bacon lover???… feel free to substitute with sausage, crab, sautéed shrimp or chicken….or you can leave it out all together and enjoy it as a vegetarian dish!!
Recipe: Preheat oven to 400 degrees
Line a baking sheet with aluminum foil (optional)
Slice jalapenos in halves lengthwise ..this should give u a total of 6 poppers
Sautee spinach in one tsp of olive oil
Once leaves begin to wilt, add chopped garlic , stir frequently until spinach is completely cooked down
In a bowl mix sautéed spinach, cream cheese and ¼ cup of parmesan cheese and ¼ cup sharp cheese until ingredients are fully combined
Fill each jalapeno halve with the cream cheese and spinach mixture and arrange peppers on the prepared baking sheet
Garnish each pepper with a generous amount of chopped bacon and the remaining cheddar cheese
Bake in preheated oven for 10-15 minutes
ENJOY!!!!
