These are an old favorite, discovered back in Pagosa Springs, when Frieda, one of our staff members, introduced us to them. Halved jalapeno peppers, stuffed with cream cheese, wrapped in bacon, and baked until the bacon is crisp, the cheese is molten, and the peppers are tender with an earthy heat. She played cowboy roulette with them, removing the skin and seeds from about half of her peppers. These are so simple and delicious that we've been enjoying them ever since. Since I'm having issues with dairy right now, I stuffed half of them with garlic hummus. While the hummus is not as sweet as the cream cheese, it has it's own savory, creamy flavor that works beautifully with the bacon and the peppers. Now we have twice the delicious jalapeno poppers to share.
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