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Bacon Jalapeño Popper Fat Bombs – vegetarian recipe
Stav Kogan

Bacon Jalapeño Popper Fat Bombs

Craving something savory, spicy, and ridiculously easy to make? These Bacon Jalapeño Popper Fat Bombs pack all the flavor of your favorite appetizer into one perfect, bite-sized morsel. The creamy cheese, the salty crunch of bacon, and a fiery kick of jalapeño create an unforgett
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 serving
Calories: 135
Ingredients Method Nutrition

Ingredients
  

  • 3 oz (85 g) bacon, cooked, with fat reserved
  • 3 oz (85 g) cream cheese, softened
  • 2 tbsp (30 ml) reserved bacon fat
  • 1 tsp (5 ml) jalapeño pepper, seeded and finely chopped
  • 1 tbsp (15 ml) fresh cilantro, finely chopped
  • For the creamiest texture, ensure your cream cheese is at room temperature before you begin mixing.
  • Use a small cookie scoop to create perfectly uniform balls with minimal mess.
  • If the mixture is too soft to roll, chill it in the refrigerator for 15-20 minutes to help it firm up.
  • Feel free to add 1/4 cup (960 ml) of shredded sharp cheddar or Monterey Jack cheese for an extra cheesy flavor.

Method
 

  1. Directions
  2. Finely crumble or chop your cooked bacon.
  3. Set aside the crispy bacon pieces on a plate for coating later.
  4. In a medium bowl, combine the softened cream cheese, 2 tablespoons (30 ml / 1 fl oz) of the reserved bacon fat, the finely chopped jalapeño, and the fresh cilantro.
  5. Use a fork or a hand mixer to blend the until they are smooth and well-combined.
  6. Scoop and roll the cream cheese mixture into 6 uniform balls.
  7. Gently roll each cream cheese ball in the crumbled bacon pieces, pressing lightly to ensure they are evenly and generously coated.
  8. Serve immediately or store in the refrigerator.

Nutrition

Calories: 135kcalCarbohydrates: 2gProtein: 7gFat: 11g

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