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Jalapeño Popper Witch Fingers
Jalapeño Popper Witch Fingers

Before you jump to Jalapeño Popper Witch Fingers recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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You can make similar changes with the oils that you use to cook your food. Olive oil, for example, has monounsaturated fats which are basically good fats that counter the effects of bad cholesterol. Olive oil is also a rich source of Vitamin E which has numerous benefits and is also good for your skin. It could be that you already believe that you eat fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you get these. Organic foods are a superb option and will reduce any possible exposure to harmful chemicals. Finding a local supplier of fresh fruits and veggies will give you the option of eating foods that still have virtually all of the nutrients which are often lost when produce has been kept in storage before selling it.

All in all, it is easy to begin making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to jalapeño popper witch fingers recipe. To make jalapeño popper witch fingers you only need 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to cook Jalapeño Popper Witch Fingers:
  1. Get 12 Jalapeno peppers cut in half, seeds and ribs removed
  2. Get 1 (8oz.) cream cheese, softened
  3. Provide 1 cup sharp shredded cheddar cheese
  4. Use 1 cup shredded monterrey jack cheese
  5. Provide 6 pieces of bacon, cooked and crumbled
  6. Use 1/4 tsp chili powder
  7. Provide 1/4 tsp garlic powder
  8. Prepare 1 cup bread crumbs
  9. Use 2 tbsp ketchup
  10. Get 24 almond slivers(finger nails)
Instructions to make Jalapeño Popper Witch Fingers:
  1. In mixing bowl combine cream cheese, shredded cheeses, and seasonings until everything is incorporated.
  2. Filled each half of pepper with about a tablespoon of mixture. Dip cheese side in bread crumbs. Place on cookie sheet coated with cooking spray. Bake uncovered at 325 for 20-25 minutes
  3. Let peppers cool for 10 minutes. Dip rounded side of each almond in ketchup and place a pointed tip of pepper to look like a finger nail

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