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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 ½ 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.
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