Cheese-Stuffed Jalapenos
A few years ago, in the grocery store, I saw a man purchasing a large bag of jalapeno peppers. Curious, I asked what he intended to do with them, and right there in the store, he shared this recipe with me! —Janice Montiverdi, Sugar Land, Texas
A few years ago, in the grocery store, I saw a man purchasing a large bag of jalapeno peppers. Curious, I asked what he intended to do with them, and right there in the store, he shared this recipe with me! —Janice Montiverdi, Sugar Land, Texas
- Carbohydrate 2.21870625026781 g
- Cholesterol 43.8762500219685 mg
- Fat 13.0066250069337 g
- Fiber 0.612499989569187 g
- Protein 7.49956250520968 g
- Saturated Fat 8.30881500441296 g
- Serving Size 1 1 Serving (62g)
- Sodium 214.361250129928 mg
- Sugar 1.60620626069862 g
- Trans Fat 2.00069000035882 g
- Calories 158 calories
Step-by-step
- Cut jalapenos in half lengthwise; remove seeds and membranes.
- In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become).
- Drain and rinse in cold water; set aside.
- In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth.
- Spoon 2 teaspoonfuls into each jalapeno half; sprinkle with bacon.
- Place on a greased baking sheet. Bake at 400 degrees for 5-10 minutes or until cheese is melted.
- Serve warm.
I recently had the pleasure of trying a delicious recipe for Cheese-Stuffed Jalapenos. It's a quick and easy appetizer that's perfect for parties or get-togethers. The combination of spicy jalapenos and creamy cheese is irresistible. I was surprised at how easy it was to make, and my guests loved them!
Tip: If you don't like spicy food, you can boil the peppers for a longer period to reduce the heat. You can also substitute milder peppers, such as bell peppers.
