Directions:
- Wear plastic gloves, wash off outside of jalapenos, cut off tops, slice in half lengthwise, deseed, and cut out the white membrane the best you can.
- Mix together the cream cheese, ranch salad dressing, and cheese.
- Fill peppers with salad mixture.
- Wrap each pepper in bacon.
- Set on rack so that later the popper is out of the dripping bacon grease, put rack on plate, and refrigerate for 3 hours or freeze for 15 minutes.
- Preheat oven to 400 degrees.
- Set rack inside a cookie sheet that has edges to catch the drippings.
- Bake about 30 minutes, or until bacon is done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.04 Kcal (1131 kJ) | ||
| Calories from fat | 222.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.76g | 38% | |
|---|---|---|---|
| Cholesterol | 43.05mg | 14% | |
| Sodium | 462.98mg | 19% | |
| Potassium | 163.4mg | 3% | |
| Total Carbs | 3.52g | 1% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 8.49g | 17% | |
| Vitamin C | 30.3mg | 51% | |
| Iron | 0.3mg | 1% | |
| Calcium | 112mg | 11% | |
| Amount Per 100 g | |||
| Calories | 301.19 Kcal (1261 kJ) | ||
| Calories from fat | 248.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.62g | 38% | |
|---|---|---|---|
| Cholesterol | 48.02mg | 14% | |
| Sodium | 516.37mg | 19% | |
| Potassium | 182.24mg | 3% | |
| Total Carbs | 3.93g | 1% | |
| Sugars | 1.92g | 7% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 9.47g | 17% | |
| Vitamin C | 33.8mg | 51% | |
| Iron | 0.3mg | 1% | |
| Calcium | 124.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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