Easy Cheese Stuffed Jalapenos
24 medium fresh jalapeno peppers
1 package (8 ounces) cream cheese, softened
3 cups (12 ounces) finely shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
4 bacon strips, cooked and crumbled
1. 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.
2. 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.
3. Place on a greased baking sheet. Bake at 400° for 5-10 minutes or until cheese is melted. Serve warm.
Yield: 4 dozen.
Nutritional Facts
1 serving (3 each) equals 141 calories, 12 g fat (8 g saturated fat), 39 mg cholesterol, 200 mg sodium, 3 g carbohydrate, 1 g fiber, 6 g protein.
24 medium fresh jalapeno peppers
1 package (8 ounces) cream cheese, softened
3 cups (12 ounces) finely shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
4 bacon strips, cooked and crumbled
1. 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.
2. 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.
3. Place on a greased baking sheet. Bake at 400° for 5-10 minutes or until cheese is melted. Serve warm.
Yield: 4 dozen.
Nutritional Facts
1 serving (3 each) equals 141 calories, 12 g fat (8 g saturated fat), 39 mg cholesterol, 200 mg sodium, 3 g carbohydrate, 1 g fiber, 6 g protein.
