12 fresh jalapeno peppers
½ C Lantana® Black Bean Hummus
4 oz cream cheese, softened to room temperature
1 C shredded cheddar cheese
1 clove garlic, chopped
½ tsp smoked paprika
12 slices bacon, cut in half
Heat oven to 400 degrees and line a large baking sheet with parchment paper. Place a backing rack on top of the baking sheet. Set aside.
Cut the jalapeno peppers in half lengthwise. Remove seeds and center membrane. Set aside.
Using a handheld mixer, beat the hummus, cream cheese, cheddar cheese, garlic, and paprika together until combined. Add salt to taste. Spoon filling equally among all 24 jalapeño halves.
Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. Serve immediately.
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