Diced Ham Salad and Bacon Jalapeño Poppers Recipe
Diced Ham Salad - A Southern Lunchtime Favorite - is delicious slathered on a sandwich, spread on a cracker or just on its own. And now it's really delicious stuffed into a jalapeño for our Diced Ham Salad and Bacon Jalapeño Poppers.
Ingredients (See Box Above, "IMPORTANT - About Our Recipes" for Information about Quantities)
- Jalapeño Peppers
- Salt and freshly ground Black Pepper to taste
- Cream Cheese
- Diced Ham Salad store bought or homemade (See below for links to some good recipes to make at home - Coming Soon)
- Bacon cooked crispy and cut into 1/2-inch pieces
- Provolone Cheese sliced
- Hot Sauce of choice, to drizzle
Instructions
- Preheat oven to 350°F.
- Cut the jalapeños into a boat cut. (Click link above to see how to do a Boat Cut.)
- Sprinkle insides of cut jalapeños lightly with salt and pepper, to taste.
- Place the jalapeños on a cookie sheet. Place sheet in preheated oven. Cook for about 20 - 30 minutes, until jalapeños are tender to the point that you like to eat them. (You will not be baking them further once you add the ham salad, so make sure they are as done as you like now.)
- Remove from oven and allow to cool slightly so you can handle them.
- Turn oven to broil and allow to preheat.
- Add cream cheese to each jalapeño to cover the bottom, leaving a concave "well" to place other ingredients. (Click link above to see pictures of this step, if the instructions are unclear to you.)
- Fill jalapeños with a generous helping of diced ham salad.
- Lay 2 to 4 pieces of cooked bacon on top of each jalapeño.
- Cover bacon pieces with cut to fit slices of Provolone cheese.
- Place jalapeños back on cookie sheet and place back in the oven.
- Broil, watching closely, just until cheese is hot and melted.
- Remove from oven.
- Drizzle with hot sauce and serve hot.