Jalapeno poppers
Since Bacon is so high in sodium I came up with this one to cut down a little on the sodium content. Great taste the wife and I both loved them.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
bake
hors doeuvres
appetizers
mexican
pepper
side dish
spring
spicy (hot)
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
- garlic powder
- cream cheese
- 2 teaspoons worcestershire sauce
- bread crumbs
- 6 jalapeno peppers
- 6 shrimp cooked and chopped
- 2 ounces lobster meat chopped
- 2 mushrooms chopped
- dash tabasco sauce
- Carbohydrate 2.81036916578448 g
- Cholesterol 26.98 mg
- Fat 0.45732 g
- Fiber 0.761774987310171 g
- Protein 5.1668575 g
- Saturated Fat 0.07390175 g
- Serving Size 1 1 Serving (58g)
- Sodium 90.82591662224 mg
- Sugar 2.04859417847431 g
- Trans Fat 0.1481185 g
- Calories 35 calories
Slice the Jalapeno's lengthwise and remove the seeds and membrane. Rinse and pat dry. Mix the remaining ingredients well, except for the bread crumbs and garlic powder. Fill each jalapeno half with the cheese mixture and top with bread crumbs and a little garlic powder. Place peppers on a greased cookie sheet and place in 350 oven for about 20 minutes then turn broiler on and lightly brown the tops. Enjoy In this type of mixture I will often substitute lobster flavoured pollock without any noticable difference in taste and it is much cheaper.
