Cheese Stuffed Jalapenos
(makes 50 peppers)
25 medium sized fresh jalapeno peppers
1 pkg. (8 oz.) cream cheese, softened
3 c. (12 oz.) finely shredded cheddar cheese
1 1/2 tsp. Worcestershire sauce
4 bacon strips, cooked and crumbled
Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5 to 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 teaspoons mixture into each jalapeno half; sprinkle with bacon.
Placed on a greased baking sheet. Bake at 400F for 5 to 10 minutes or until cheese is melted. Serve warm.
Recipe from Taste of Home
Nutrition information per 3 pepper half serving:
Total fat 12g
Saturated fat 8g
Dietary fiber 1g