Today is a sad day. A sad, sad day. Today I found out my favorite restaurant with my beloved bacon-wrapped jalapeno poppers has closed down.
I may have cried a little when I found out.
Luckily, I worked out how to make those little suckers a year ago for on days when I didn’t feel like going all the way up there.
And let me just tell you, these things are awesome. And low carb if you’re following any of the LCHF/Keto diets.
Siracha Ranch dipping sauce
- 2 tbsp Sour cream
- 2 tbsp Mayo (I prefer Hellman’s)
- 1 tsp Ranch dip/dressing mix
- 1/4 tsp Siracha sauce
Mix everything together and place in the refrigerator while making the jalapenos. The ranch will taste better the longer it has a chance to set.
- 12 Jalapenos
- 4 oz Cream Cheese
- 6 slices Bacon, cut in half
Slice jalapenos in half. Core out the seeds. I find it’s easier to use a grapefruit spoon but any kitchen spoon will do.
Smear cream cheese into each side of the jalapenos. Place the two halves back together and wrap each jalapeno with half a slice of bacon (you can use toothpicks to help hold the bacon in place). Place on a pan and broil until bacon is cooked, flipping halfway through.