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Saturday, May 14, 2011

Anaheim Poppers

I don't know what it is that draws me to fatty,delicious cream cheese, yumminess but it seems to be one of my MANY food downfalls!...it gets me every time. If its got cream cheese in it I know I will be sampling and most likely devouring whatever it is. I just LOVE the creamy texture, the rich cheesy taste and the feeling of eating "heaven sent food," I guess. This recipe for Anaheim Poppers has now made my top 10 list of FAVORITE foods...I think I might have even eaten a few for breakfast, but we won't discuss that~ THEY ARE so scrumptious. I actually had to hide some of them in the refrigerator so that my 2 teenage monkeys wouldn't eat them all...you know, I have to look out for myself a little too. Make these Anaheim Poppers and serve them as a side dish, an appetizer OR make them as the MAIN DISH...because thats what they ended up being on my dinner plate....love, love, love them!!!

*CAUTION...these are NOT diet food, but you could use low-fat cream cheese and cut down on some of the calories.

Anaheim Poppers
10 Anaheim peppers
2 packages cream cheese
3 T. lime juice...NOT lemon
1 lb. imitation crab, shredded (use your fingers and tear apart or you can cut it)
1/8-1/4 t. cayenne pepper (more or less depending on your taste)
1/2 lb. cooked CRISPY bacon, crumbled (NOT BACON BITS...use the REAL stuff)
crushed Dorito chips

Cut peppers in half lengthwise, making a boat. Take out all seeds and membrane that is inside the pepper. Place peppers on a baking sheet (I used 2). In a medium bowl combine cream cheese, lime juice, crab, cayenne pepper and bacon crumbles. Mix until well blended. Fill the peppers with mixture and top with crushed Dorito's. Bake at 450 degrees until peppers are tender... approximately 15 minutes....but watch them closely. Serve while hot.

*The longer you cook them , the softer the peppers will be, if you like your peppers hard and crunchy cook them for less time. These are very similar to Jalapeño Poppers but without the HOT bite of a Jalapeño...I love Jalapeños (a ton) but I think I even loved these more...just sayin'.


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