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Jalapeño Poppin’ Cannelloni

We can pretty much guarantee you’ve never had cannelloni quite like this before! For one thing, in this application, you use cannelloni pasta, but you don’t actually eat it. Say what? It’s because it helps shape the bacon that becomes the cannelloni. Take a look:

You wrap the tubes of pasta in aluminum foil and then wrap each one in a slice of bacon, and they all bake in the oven until they’re irresistibly crispy. From there, you fill each one with a cheesy, creamy filling that (once again) is not quite what you’re used to when it comes to cannelloni.

No, these are more jalapeño popper meets cannelloni, and they make the perfect clever appetizer for any gathering. The creamy filling is just a quick mixture of cream cheese, cheddar cheese, and pickled jalapeños. They’re a little bit like a jalapeño popper made inside out… the spicy stuff is all in the middle. And boy, are they good.

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