Chipotle Shrimp Jalapeño Poppers

• Meat

  • 3 Pieces Bacon, cooked and crumbled

• Seafood

  • 1/4 lb Shrimp, jumbo cooked

• Produce

  • 1/2 cup Green onions
  • 10 Jalapenos, large

• Condiments

  • 2 Heaping tbsp Chipotle sauce

• Baking & Spices

  • 1 tsp Black pepper
  • 1 1/2 tsp Salt

• Dairy

  • 8 oz Cream cheese
  • 1 cup Monterey jack cheese

Found on mariahspleasingplates.com

Description

Ingredients

• 10-12 Large Jalapeños
• 8 oz. Cream Cheese, softened
• 1 Cup Monterey Jack Cheese, shredded (or Pepper Jack Cheese if you like it extra spicy)
• 2 Heaping Tablespoons Chipotle Sauce
• ¼ lb. Jumbo Shrimp, cooked, peeled, and deveined
• 1 Teaspoon Black Pepper
• 1½ Teaspoons Salt
• 3-5 Pieces of Bacon, cooked and crumbled
• ½ Cup Green Onions, chopped

Directions

• Preheat the oven to 425°. Line a baking sheet with foil, set aside. Cut each jalapeño in half, lengthwise. With a spoon, scoop out the white membranes and the seeds. Chop the shrimp into bite sized pieces. In a bowl, combine the cream cheese, shredded monterey jack cheese, chipotle sauce, pepper and salt. Mix well. Spoon the filling into each pepper half generously. Bake for 18-20 minutes or until the cheese is golden bubbly. Sprinkle with bacon crumbles and green onions. Serve immediately.