Jalapeño Poppers Brittany Easter & Kacey Boettcher

Jalapeño Poppers Ingredients: 8-oz. cream cheese 2 tbps. grated Parmesan cheese 1 ½ tsp. garlic powder 1 ½ cups shredded Cheddar cheese 16 whole jalapeño peppers 8 slices of bacon, cut in half Prep time: 30 minutes Cook time: 30 minutesServings: 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, 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 Chloride NaCl Na1+ Cl1- NaCl

A Covalent Compound Involved… Lactic Acid C3H6O3 Polar 2-hydroypropanic acid, containing a hydroxyl group as well as carboxy

Stoichiometry 8 oz cream cheese +2 tbsp parmesan + 1 ½ tsp garlic powder + 1 ½ cups cheddar + 16 peppers + 8 slices of bacon 8 servings 14 servings x 8 oz cream cheese = 14 oz.-cream cheese 8 servings 14 servings x 2 tbsp parmesan cheese = 3.5 tbsp. parmesan cheese 8 servings 14 servings x 1 ½ tsp garlic powder = tsp. garlic powder 8 servings 14 servings x 1 ½ cups cheddar cheese = 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 ♪ ♪Kacey’s recipe ♪ ♪Chemistry notes – metric conversions & stoichiometry