Bacon-Wrapped Smoked Salmon Jalapeno Poppers
Bacon-Wrapped Smoked Salmon Jalapeno Poppers
Looking for a spooky appetizer for the Halloween season? Look no further because these bacon-wrapped jalapeno poppers will be sure to bury your hunger in its final resting place.
Not only is this recipe great for parties, but it is gluten free and keto friendly! Our Verlasso salmon is a great option to smoke for this recipe; we’ll update this in the future as we add more smoked salmon products to our site!
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Verlasso Salmon
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Bacon-wrapped Jalapeno Popper Mummies
4-6
servings15
minutes17-25
minutesIngredients
6 fresh Jalapenos, cut in half and seeded
4 oz cream cheese, softened
½ cup shredded cheddar cheese
5 oz smoked salmon, roughly chopped
½ lb bacon, sliced thin
¼ cup fresh chives, chopped
1 tsp garlic powder
1 tsp onion powder
salt/pepper to taste
Directions
Prepare the filling: With a clean, medium sized mixing bowl take the cream cheese, cheddar cheese, garlic powder, and onion powder mix thoroughly. Take the smoked salmon and chives and gently fold into cheese mixture. Once combined, set to the side.
Stuff your poppers: Take your halved jalapeno, making sure to have removed all seeds, rinse and dry on paper towels. Once dry, begin to scoop cheese and salmon mixture into each half. (Make sure not to overload as the cheese will spill out when cooking)
Wrap, bake, serve: Once stuffed, take a strip of bacon, wrap completely around jalapenos, and place on a baking sheet. Bake at 400 deg for about 17-20 minutes (longer for thicker cut bacon). Once out of the oven, sprinkle with salt and pepper, place sliced olives for the “eyes” , and enjoy!
