Jalapeno Poppers

• 6 medium sized Jalapenos
• 4 oz room temperature cream chesse
• 1/8 cup finely chopped cilantro or parsley
• 1 Tbsp roasted red peppers in a jar chopped finely
• 1/8 cup  finely sliced green onion
• 1/2 tsp finely chopped garlic
• Optional: 1/8 tsp lime zest
• CWG Creole blend
• CWG Maple BacUn blend
• 6 thin slices of uncooked bacon cut in half

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and use a wire rack to raise jalapenos for cooking. rinse and cut Jalapenos in half lengthwise.(including stems if possible). Clean out seeds and set aside. Mix together cream cheese, roasted red peppers, cliantro or parsley, garlic and lime zest. Season to taste with CWG creole blend. Season the inside of halved Jalapenos with CWG Maple BacUn blend, then fill with appx 2 tsp of the cream cheese mixture. Wrap each stuffed Jalapeno with a piece of bacon. (set one tip of bacon on top of cream cheese filling, wrapping under and over the popper at an angle, so that the bacon covers the cream cheese filling in 2 layers.). Arrange jalapenos evenly on rack between wires to keep them upright. bake about 25 minutes, or until bacon is thoroughly cooked. Raise oven temp to broil and crisp about 2 minutes. Serve.