Recipes Share News About Us Contact



Appetizers
Peppers/Chilies 12/23/2001

CHEESE-FILLED JALAPENOS

Submitted by: Rick Austin

For a printer friendly version of this recipe, click here

Servings: 40

Comments:
This Texan treat may look HOT, but when the peppers' seeds & membranes are removed, most of the heat is too. Removal of seeds/membranes is best done outdoors or in a well-ventilated space, ie. open a window. When working with hot peppers, wear rubber gloves to protect sensitive fingers. Be careful to not rub your eyes.

Ingredients:
1 package (3 ounces) cream cheese, at room temp
5 ounces cheddar cheese, shredded or cut in tiny chunks, at room temp
3 teaspoons Worcestershire sauce
2 teaspoons instant minced onions
20 2-inch long fresh jalapeno peppers, halved lengthwise, seeds & membranes removed
8 strips (about 6 ounces) thin-sliced bacon, cut in half lengthwise, then crosswise in thirds

Directions:
Cheese filling

Mix cheeses, Worcestershire sauce & onion until well-blended, with electric mixer or food processor. (May be covered & refrig'd up to 1 week.)

Preparation

Line a jelly-roll pan or cookie sheet with foil.

Spoon about 1 teaspoon filling into each pepper half.

Wrap each pepper half with bacon & secure with toothpick. Place filling side up in prepared pan.

Heat oven to 475F. Bake peppers 15-20 minutes, until bacon is sorta crisp. Serve hot or at room temperature.

< Go Back


My Image


Search for a recipe:


Button: Advanced Search
Button: Send this recipe to a Friend


© 2017, everydaycooks.com | privacy policy | contact us | home