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
Preheat oven to 400 degrees.
Combine the cream cheese and parmesan and pack into the jalapeños.
Place a chunk of smoked salmon on top of the cheese mixture.
Cut bacon in half and wrap 1 piece around each jalapeño. Pin with a toothpick if needed.
Cook for about 20 minutes, until bacon is crispy and cheese is melted.