• 24 wooden picks,
  • 1 (8 oz.) pkg. light cream cheese,
  • 1 cup (4 oz.) shredded sharp Cheddar cheese,
  • 1/2 rack Smithfield Southwest Seasoned St. Louis Marinated Pork Ribs, cooked with meat removed and chopped (1 cup meat),
  • 12 large fresh jalapeño chiles, cut in half lengthwise with seeds removed,
  • 12 slices Smithfield Hickory Smoked Bacon, cut in half,
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MAIN DISH

Southwest Rib Jalapeño Poppers

Instructions

1. Heat oven to 425°F. Cover baking sheet with aluminum foil. Beat cream cheese until creamy. Stir in Cheddar cheese and chopped pork; mix well.
2. Press spoonful of pork and cheese mixture onto each jalapeño half. Wrap each with half slice of bacon; secure with wooden pick and place on baking sheet with filling side up.
3. Bake at 425°F. until bacon is crisp, about 20 minutes.