{"id":223347,"date":"2015-06-26T00:00:00","date_gmt":"2015-06-26T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/whats-cooking-with-julie-jalapeno-firecrackers\/"},"modified":"2015-06-26T00:00:00","modified_gmt":"2015-06-26T07:00:00","slug":"whats-cooking-with-julie-jalapeno-firecrackers","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/whats-cooking-with-julie-jalapeno-firecrackers\/","title":{"rendered":"What\u2019s cooking with Julie: Jalape\u00f1o firecrackers"},"content":{"rendered":"

Por Julie White<\/p>\n

Add a bit of delicious spice to your summer parties. My friend Val made these for a get-together and they were devoured in no time. Even if you don’t like spicy food, they are worth a try.<\/p>\n

\"(Courtesy<\/a>
(Courtesy yummly.com)<\/figcaption><\/figure>\n

Ingredientes:<\/strong><\/p>\n

20 fresh jalape\u00f1os (try to get them uniform in size, about 2 inches in length)<\/p>\n

2 8-oz. packages of cream cheese, softened<\/p>\n

1\/2 pound of bacon (cooked and crumbled)<\/p>\n

1\/4 cup finely minced onion (preferably red onion)<\/p>\n

1 teaspoon of cumin<\/p>\n

Pizca de sal<\/p>\n

Preheat oven to 375 degrees<\/p>\n

If you have latex or vinyl gloves, use them in case you are sensitive to the peppers. Cut the jalape\u00f1os in half. Use a spoon to scrape all of the seeds and membranes from the pepper. You can do this with your hands dipped in a bowl of water if you don\u2019t have gloves.<\/p>\n

Mix the cream cheese, salt, onion, cumin and half of the bacon together. (Reserve the other half of the bacon to sprinkle on your poppers when they have finished baking.)<\/p>\n

Spread this mixture into the halved peppers and place on a baking sheet.<\/p>\n

Bake for 20 – 25 minutes. Sprinkle remaining bacon on the finished jalape\u00f1o. Serve warm for best flavor.<\/p>","protected":false},"excerpt":{"rendered":"

By Julie White Add a bit of delicious spice to your summer parties. My friend Val made these for a get-together and they were devoured in no time. Even if you don’t like spicy food, they are worth a try.<\/p>","protected":false},"author":743,"featured_media":222010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11548","_seopress_titles_title":"What\u2019s cooking with Julie: Jalape\u00f1o firecrackers","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11548],"tags":[],"class_list":["post-223347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-la-mesa-courier"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/223347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/743"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=223347"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/223347\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/222010"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=223347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=223347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=223347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}