Jalapeno Poppers with Mango Chutney Cream Cheese

Last week I showed you a simple table setting using a dough bowl and a pair of mangoes. After that I showed you what to do with those mangoes, namely turn them into a delicious exotic-tasting chutney. Today I'm going to tell you something you can do with that chutney, namely blend it into softened cream cheese and use it as a filling for jalapeño poppers. 

Jalapeño poppers are a popular appetizer, hors d'oeuvre, Super Bowl food, and easy snack. I don't know anyone who doesn't love these. Me? I thought they could use a little more taste rather than just plain cream cheese and a bacon wrapping, so I decided to take my 8-ounce brick of cream cheese and whip into it 1 to 2 tablespoons of mango chutney before filling the peppers. It was delicious! Not only did I use it to stuff jalapeño poppers, but I also used the leftover cream cheese to slather on top of a bagel the next morning for breakfast -- wonderful! 

If you ever thought about making chutney, but hesitated to do so, now is the time. You simply must make some, and then you need to try these jalapeño poppers. I wrapped each one with 1/2 a slice of bacon, but you may like more bacon, in which case, feel free to use a whole slice, whatever you're used to. If jalapeños are too hot for your tastes, substitute with shishitos or any other mild pepper. This is a delicious recipe that you definitely need to try. Your friends are going to love them, and they're going to wonder why your poppers are so much better than theirs. You have the secret, the addition of mango chutney.

 Jalapeño Poppers with Mango Chutney Cream Cheese

4 jalapeños, seeded and split
8 ounces cream cheese, softened
1-2 tablespoons mango chutney 

4 slices bacon, split lengthwise

With a hand mixer, beat together cream cheese and chutney.  Fill jalapeño halves with cheese/chutney mixture, and wrap each with a half slice of bacon. Broil* 6-8 minutes until the bacon crisps. Cool 2-3 minutes and serve.

*If you prefer to bake your poppers, you may do so at 400°F for 30-45 minutes.

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