Milkweed Hot Pockets

4 oz. cream cheese softened

1 tbsp. diced red onion

2 slices of cooked bacon
1 small jalapeno chopped fine
salt and pepper

20 milkweed pods, boiled and split

bread crumbs

Heat oven to 375°F.

Place the softened cream cheese in a bowl and mix in the diced onion, jalapeno, bacon, salt and pepper. Remove the immature seeds and silk from the boiled milkweed pods, and spoon in about 2 tsp. of cream cheese filling until the pod is full.
Roll the exposed seam of cream cheese in bread crumbs and place seam side up on a baking sheet covered with a sheet of parchment paper.
Bake the stuffed pods for 15-20 minutes. Serve warm.