Bacon-Wrapped Jalapeño Poppers


  • 6 large jalapeños, halved
  • 6 strips of bacon
  • 1 cup cream cheese
  • 1/2 cup grated cheddar cheese
  • 1 tsp Dr. Cowan's Garden Leek Salt
  • 1 tsp Dr. Cowan's Garden Swiss Chard Powder
  • 1 tsp Dr. Cowan's Garden Tomato Salt
  • Toothpicks

  1. Mix the cream cheese, cheddar cheese, Leek Salt, Swiss Chard Powder and Tomato Salt together in a small bowl. 
  2. Fill the jalapeño halves with the cheese mixture. 
  3. Cut the bacon strips in half, making 12 short strips. Wrap each filled jalapeño half with a bacon strip and hold in place with toothpicks. 
  4. Meanwhile, preheat oven or toaster to 400 degrees. 
  5. Bake the wrapped jalapeños on aluminum foil or baking parchment for 30 to 35 minutes. 
Serve warm.