Why is there always so much leftover cranberry sauce? Maybe it’s because people only like a little for dipping their mounds of turkey, stuffing, and potatoes in. Perhaps it’s because canned jellied cranberry sauce is becoming less popular. But if it is a part of the Thanksgiving feast, that stuff is gone in seconds. I love a good homemade version, but you’d hear no complaints from me on the can-shaped sauce. I LOVED that stuff as a kid. And my husband has openly admitted that it’s still his favorite.
The good news is that this recipe will work with any the type of cranberry sauce you have leftover. You just need a bit to mix in with the cream cheese to make this sweet and tangy blend, which will be stuffed into jalapeño pepper halves. And to balance out the sweetness, each popper is wrapped in a half slice of bacon.
As your leftover cranberry sauce supply inevitably whittles down, keep in mind that you can definitely use any store-bought cranberry sauce for this appetizer. Serve these bold and festive Bacon wrapped Cranberry Jalapeno Poppers as a game day snack or an appetizer at your next holiday gathering.
- 10 large jalapeño peppers
- 8 ounces light cream cheese, softened
- ½ tablespoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup cranberry sauce
- 5 strips of bacon, sliced in half
- Preheat the oven to 375 degrees.
- Slice the jalapeño peppers in half. Using a paring knife, carefully scrape out the seeds and veins from each half.
- In a bowl, combine the cream cheese, chili powder, cumin, garlic powder, onion powder, and cranberry sauce. Mix thoroughly with a large spoon or spatula.
- Fill each jalapeño half with about 1 tablespoon of the cream cheese filling. Wrap a ½ strip of bacon around each filled jalapeño half. Secure the bacon with a toothpick.
- Place the jalapeño poppers on a lined baking sheet. Bake for 15 minutes or until the bacon is cooked through and slightly crisp. Place the poppers on a plate lined with paper towel to drain the excess grease before serving.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 53 Fat: 4.5g Carb: 1.2g Fiber: <1g Protein: 1.8g Sugar <1g Sodium: mg