Jalapeño Popper Tacos
Can’t decide between jalapeño poppers and tacos? You’re not alone. For years, scholars have debated the merits of both, ultimately landing in a deadlock. Until now. (We combined them.)
Ingredients
Serves 8 to 10
- 8 slice bacon
- 1 can Ortega®Hot Diced Jalapeños
- 8 oz cream cheese, softened
- 2 cup shredded Mexican blend cheese
- 18 ct Yellow Corn Taco Shells
- 2 cup romaine lettuce, shredded
- 2 cup cherry tomatoes, quartered
- 1 bottle Medium Taco Sauce
Used in this recipe
Directions
- Preheat the oven to 400°F. Line two baking pans with foil. Put the bacon on one pan and put in the oven. Bake until crisp, about 10 minutes. Drain on paper towels.
- Meanwhile, mix the jalapeños, cream cheese and cheese until well-blended. Divide among the taco shells and gently spread on the bottom. Put them on the other prepared pan.
- Bake until the cheese mixture is hot and bubbly, about 10 minutes.
- Break the bacon strips in half and put one in each taco. Top with the lettuce, tomatoes and taco sauce. Serve immediately.
