I was 18 when I discovered I was lactose intolerant.

It was New Year’s Eve, and I was at my parents’ house, and the guy I was dating at the time was there with me.

We had been eating appetizers all evening long – especially my mom’s spinach dip, which is my favorite thing ever.

And filled with dairy.

As you might imagine, the process of discovering you’re lactose-intolerant is… er… not a pretty experience. I should have seen it coming, seeing as very few people on my mom’s side can eat dairy, but somehow it came as a surprise.

The guy I was dating was like, “maybe I should leave,” got the heck out of there as fast as he could, and then broke up with me a week or two later.

But – getting dumped led me to audition for a certain ballroom dance team, and… you all know what happened from there.

Lucky for me, I ended up marrying a guy who can handle me at my absolute shittiest… terrible pun absolutely intended.

I’ve posted jalapeño poppers before, but let’s be real, I LOVE jalapeño poppers and will happily make them anytime I just happen to have jalapeños on hand.

So, it’s highly likely this won’t be my last popper recipe on here. But nobody’s complaining, right?

Jalapeño poppers

Ingredients

• 1 lb bacon
• 8 oz cream cheese (I used jalapeno, but plain or any savory flavor should do)
• 8 oz grated cheese
• 14 jalapeños

Cooking Directions

1. Turn the oven up to 400F.
2. Combine the cream cheese and shredded cheese.
3. Wearing protective food-safe plastic gloves, slice the jalapeños in half lengthwise. Remove the seeds and ribs from the jalapeños and discard.
4. Fill each jalapeño half with the cream cheese mixture, and wrap with a half-slice of bacon.
5. Bake at 400F for 20 minutes, or until bacon is crispy and caramelized.
6. Serve warm. Enjoy!

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