jalapeno poppers? don't mind if I do!

It's been too long!!! Life hit, and well, y'all know how it goes. But we're back!!!

First up, a quick and SUPER easy recipe for jalapeno poppers I made for Thanksgiving appetizer (yes, Thanksgiving, don't judge me). Plus it's a great recipe if you're looking to put your food processor to use! For the recipe and pics...

From Yumsugar

For stuffed jalapeños:
3 slices of bacon
6 ounces whipped cream cheese
1/2 cup shredded pepper jack cheese
2 scallions, finely chopped
Juice of 1 lime
2 cloves garlic, finely chopped
Salt, to taste
12-15 medium-sized jalapeños, halved lengthwise, seeds and veins removed

For cilantro sauce:
1 bunch cilantro, rinsed clean
1/2 cup sour cream
Juice of 2 to 3 limes
Salt, to taste

Preheat the grill to medium-high heat. (I just used the broil setting on the oven for 6-8 minutes or until browned...WATCH THEM!)

Cook the bacon in a skillet or oven until crispy. Let cool and crumble using a knife or your hands.

Mix the bacon, cream cheese, jack cheese, scallions, lime juice, garlic, and salt in a large bowl.

Divide the cheese and bacon mixture between each of jalapeño halves, filling each completely.

Make the cilantro sauce:

Cut the majority of the stem off the cilantro. (Some stem is fine and will enhance the flavor.) Place the rest of the bundle in a small food processor with the sour cream, lime juice and salt until well combined.

Set aside.

Place the pepper on a lightly oiled grill (a grill pan or grill stone will work, too). Cover and grill the peppers 7-9 minutes until the bottom has browned and the cheese has melted.If desired, use a small kitchen torch to lightly brown the top of the jalapeños. Arrange the jalapeños on a platter with the cilantro sauce.

Serves 6-8 as an appetizer.

This was the poppers prepped and ready for the oven. If you're comfortable with the host, cover with foil here and pop them in your friend's oven so they're fresh!