Bundt Pan Jalapeño Poppers

Using a Bundt pan means you can crowd several peppers — three cookie sheets’ worth at a time — and they will stay upright, ensuring a crispy topping that won’t spill out.

Makes 16 servings (about 2 poppers)

30-40 jalapeño peppers

2 (12-ounce) bags Mexican blend cheese, shredded

1 (8-ounce) package cream cheese

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon salt

4 slices bacon, chopped and browned

½ cup panko bread crumbs

Instructions: Using a thin, sharp paring knife, remove the tops of all the jalapeños and carefully cut out the cores and seeds. Stand the jalapeños cut-end up in a Bundt pan and reserve. In a large bowl, combine 1 ½ bags of the shredded cheese, cream cheese, garlic powder, paprika and salt. It should be fairly thick when blended. Pinch off a portion of the cheese mixture and roll it into a cylinder with your hands. Place the cheese into each jalapeño. Sprinkle the browned bacon bits and the remaining cheese and bread crumbs over the tops of the peppers. Bake for 15-20 minutes at 425 degrees until browned and bubbly.

Per serving: 261 calories, 22 g fat (13 g saturated fat), 65 mg cholesterol, 1109 mg sodium, 4 g carbohydrates, 1 g dietary fiber, 1 g sugar, 14 g protein