5
slices DLM Uncured Applewood Smoked Bacon, cut in half
INSTRUCTIONS
1
Pre-heat oven to 425°F.
2
Fill each pepper half with about 1 tablespoon of brie cheese, season with salt and pepper, then top with 1 tablespoon of Cranberry-Orange-Walnut Relish. Take a half slice of bacon and wrap it around the stuffed jalapeño; repeat for remaining pepper halves.
3
Spray wire rack with pan spray to prevent bacon from sticking, and set inside a rimmed sheet tray. Place poppers evenly on the sprayed rack and bake for 12 minutes.
4
Flip and continue baking for another 8 minutes or until the bacon is crispy, jalapeños are soft, and the brie is warm and velvety. Let cool and serve.
5
slices DLM Uncured Applewood Smoked Bacon, cut in half
INSTRUCTIONS
1
Pre-heat oven to 425°F.
2
Fill each pepper half with about 1 tablespoon of brie cheese, season with salt and pepper, then top with 1 tablespoon of Cranberry-Orange-Walnut Relish. Take a half slice of bacon and wrap it around the stuffed jalapeño; repeat for remaining pepper halves.
3
Spray wire rack with pan spray to prevent bacon from sticking, and set inside a rimmed sheet tray. Place poppers evenly on the sprayed rack and bake for 12 minutes.
4
Flip and continue baking for another 8 minutes or until the bacon is crispy, jalapeños are soft, and the brie is warm and velvety. Let cool and serve.
