Jalapeño Poppers

Brittany Easter&

Kacey Boettcher

Jalapeño Poppers

Ingredients:8-oz. cream cheese2 tbps. grated Parmesan cheese1 ½ tsp. garlic powder1 ½ cups shredded Cheddar cheese16 whole jalapeño peppers8 slices of bacon, cut in half

Prep time: 30 minutesCook time: 30 minutes Servings: 8

Jalapeño Poppers continued…

Directions:Preheat an outdoor grill for medium heat.Mix together the cream cheese, Parmesan cheese, garlic

powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.Lay a jalapeño pepper onto a work surface, and cut a

lengthwise sliver from the side of the pepper, exposing the seeds and white membrane.With the handle of a teaspoon, scrape out the seeds and

membrane, leaving the hollow pepper. Repeat for the rest of the peppers.Chop up the pepper slices and mix into the cheese stuffing.

Stuff each pepper with the cheese mixture, and wrap each stuffed pepper in a half bacon slice.Grill the poppers on a less-hot part of the grill until the

peppers are hot and juicy and the bacon is browned, 30-40 minutes.

Recipe Converted to Metric

♪ 8 oz. = 227 grams♪ 2 tbsp. = 30 mL♪ 1 ½ tsp. = 7.5mL♪ 1 ½ cups = 170 grams♪ 16 whole jalapeno peppers♪ 8 slices of bacon, cut in half

Chemical Change

The chemical change occurs when the bacon is cooked from raw to crispy brown. The bacon needs to be cooked in order for it to be safe to eat, or else you run the risk of catching salmonella poisoning.

Physical Change

An example of a physical change when making the Jalapeño poppers is when you slice the peppers in halves to scrape out the seeds and to add the filling.Another example would be the cheese melting

An Ionic Compound Involved…

Sodium ChlorideNaClNa1+ Cl1-

NaCl

A Covalent Compound Involved…

Lactic AcidC3H6O3Polar2-hydroypropanic acid, containing a hydroxyl

group as well as carboxy

Stoichiometry8 oz cream cheese +2 tbsp parmesan + 1 ½ tsp garlic

powder + 1 ½ cups cheddar + 16 peppers + 8 slices of bacon 8 servings14 servings x 8 oz cream cheese = 14 oz.-cream cheese

8 servings14 servings x 2 tbsp parmesan cheese = 3.5 tbsp.

parmesan cheese 8 servings

14 servings x 1 ½ tsp garlic powder = 2.265 tsp. garlic powder

8 servings14 servings x 1 ½ cups cheddar cheese = 2.265 cups

cheddar cheese 8 servings

14 servings x 16 peppers = 28 peppers 8 servings

14 servings x 8 slices of bacon = 14 slices of bacon 8 servings

Is it practical to make adjusted amount?

No, it is not practical to make adjusted amounts because you would have to include decimals in your amounts, which is more difficult and tedious work than just measuring whole number amounts. However, you can always double the amounts of ingredients to feed more, if you choose.

Energy

♪ The grill uses propane which is heat energy.

Works Cited

♪ www.wikipedia.org/latic%20%acid♪ Kacey’s recipe♪ www.wikipedia.org/ionic%compound%of%bacon♪ Chemistry notes – metric conversions & stoichiometry