I'm trying to make some jalapeño poppers using this recipe for the party tonight, so I made a single one to test a bit ago.
While it was certainly tasty, the cream cheese part of the mixture was visibly broken / curdling / separated and looked a bit unappetizing.
I used:
- 1/2 slice of Jalapeño
- Real cream cheese bought within the last week
- Vermont cheddar bought and grated yesterday about equal to the cream cheese amount
- Dash or two of paprika for color
- Thin sliced bacon straight out of the package wrapped around and held in place with a toothpick
Cooked it for about 20 minutes in my toaster oven directly on a foil lined pan.
Did some reading for ideas and some people put theirs on racks to keep them out of their own oil so they don't get as soggy, definitely will try that.
Any ideas of how I can keep the cream cheese from breaking?
Submitted December 31, 2016 at 04:47PM by SirCasey http://ift.tt/2ipyAT7
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