An easy and impressive appetizer that is always a welcomed treat!

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Ingredients:

• 9 jalapeño pepper 
• 1⁄2 cup shredded cheddar 
• 8 oz cream cheese, softened cheese 
• 1⁄4 cup salsa verde 
• 9 slices of bacon cut in half 

Instructions: 

1. Cut the jalapeños in half and remove all the seeds. 
2. Combine the cream cheese, Salsa Verde and shredded cheddar in a small bowl. 
3. Once combined, add to a pastry bag or a sturdy 1 quart zip lock bag and cut off one corner so you can squeeze the cheese out of the hole and into the peppers. Fill the peppers with cheese mixture. 
4. Meanwhile, cook the bacon in the microwave or sauté pan for a few minutes until starting to brown a little but is still soft and pliable. 
5. Let the bacon cool and then wrap each jalapeño half in one piece of bacon. Secure with a toothpick. 
6. Place on a  lined cookie sheet (with sides) and bake in a preheated 375° oven for 15 minutes. 
7. Set the oven to broil and cook for 2-3 minutes, watching carefully to make sure they do not burn. This gives the peppers a nice roasted flavor and ensures that your bacon will be crisp. 

Remove the jalapeño popper from the oven and cool slightly before eating. Super low carb and so delicious!