- 5 jalapeños, halved and hollowed out
- 1 1/2 cup cooked salmon, crumbled
- 5 bacon strips
- Preheat the oven to 350°F. Place a rack over a cookie sheet, set aside.
- Squeeze a small handful of cooked, crumbled salmon into each jalapeño half.
- Wrap in bacon (each popper uses approximately 1/2 piece of bacon).
- Place on the rack, then into the preheated oven for 30-40 minutes, until the bacon is cooked and the jalapeños are soft. Serve warm.