Shared by Ryan Reichardt, owner of Reichardt Construction and Cat Spring Beef 296 Ross St. in Cat Spring.
“I have served these at many family and business functions, and they are always a hit.” The recipe comes from Reichardt’s mother, Gwen Reichardt.
12 jalapeños 8 ounces of cream cheese 12 slices of bacon 1 cup of brown sugar 2 tablespoons of chili seasoning (or more to taste) Cut jalapeños in half lengthwise and remove seeds. Fill each half with cream cheese. Cut the bacon slices lengthwise in half and wrap pieces around stuffed peppers.
Mix brown sugar with chili seasoning mix.
Roll the bacon-wrapped peppers in the mixture.
Bake on a parchment-lined cookie sheet for approximately 30 minutes at 375 degrees, or until the bacon is crisp and the peppers are soft. Yields 24 poppers.
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