Smoked Salmon Jalapeno Poppers


  • 12 oz. smoked salmon

  • 8 oz. cream cheese, room temperature

  • 1/4 cup parmesan, finely grated

  • 8 large jalapeños, halved and de-seeded

  • 8 slices bacon


  1. Preheat oven to 400 degrees.

  2. Combine the cream cheese and parmesan and pack into the jalapeños.

  3. Place a chunk of smoked salmon on top of the cheese mixture.

  4. Cut bacon in half and wrap 1 piece around each jalapeño. Pin with a toothpick if needed.

  5. Cook for about 20 minutes, until bacon is crispy and cheese is melted.