Bacon Wrapped Jalapeno Poppers

These jalapeno poppers are creamy in the middle with DJ’s crispy bacon on the outside. They are quick and easy to make!

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Recipe Tip
If using thick-cut bacon, pre-bale the bacon at 400*F on a parchment-lined baking sheet unIl
parIally rendered but sIll pliable, about 8 minutes. Let the bacon cool slightly, wrap it around
the peppers and secure with toothpicks before proceeding with Step 4.