Bacon Cheeseburger Jalapeño Poppers with Cilantro Ranch for Dipping

THE POPPERS

• 1 pound Five Marys Farms ground beef
• 1 cup shredded cheddar cheese
• 1/4 cup grated or finely chopped yellow onion
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Kosher salt and black pepper to taste
• 8 or 9 3- to 4-inch jalapeños, sliced in half, seeds and ribs removed
• 8 slices of Five Marys Farms bacon, sliced in half to make 16 pieces

THE CILANTRO RANCH

• 1 cup of sour cream
• 1/2 cup mayo
• 1 teaspoon onion powder
• 1 small garlic clove
• Kosher salt and cracked pepper to taste
• 1 bunch cilantro, washed and trimmed

1. Preheat the oven to 400 degrees.

2. Line a baking sheet with parchment paper.

3. In a large mixing bowl, gently combine the hamburger meat, shredded cheese, onion, and spices until thoroughly mixed.

4. Take 1-2 tablespoons of the meat mixture and stuff the jalapeño half.

5. Be sure to make a mound of rounded meat.

6. Wrap the stuffed jalapeño with 1 slice of bacon.

7. Repeat until you’ve stuffed and wrapped all jalapeños.

8. Place each popper on the lined baking sheet, then bake 20-25 minutes until the bacon is crisp and the meat is cooked through.

9. To prepare the cilantro ranch, whirl all ingredients in a food processor until nicely minced and thoroughly mixed.

10. Keeps 3-4 days in the refrigerator.

11. If you don’t have a food processor, finely chop the cilantro and garlic, and mix by hand.