Tuesday, October 16, 2012

Stuffed Jalapenos


These were so yummy!  And even though they are loaded with cheesy goodness I was surprised that they have a lot less calories than some of their appetizer neighbors :) They were super easy to throw together and bake quickly too.

One word of advice when making them...And unfortunately I learned the hard way...wear gloves when cutting and seeding the peppers.  If you don't, your hand will be on fire for about 2 days afterward, no joke!  I was only doing it to 15 peppers and thought I could get away without the gloves...big mistake!  So, now you can enjoy delicious jalapeno appetizers without the pain.

Also, It's hard to guess which jalapeno is going to be hot and which is going to be mild so it's kind of like playing jalapeno roulette when you eat them.  I served them at a game night and every once and a while someone would get a nice hot one and it made for a good time :) Enjoy!

Jalapeno Poppers
12-15 jalapenos (cut in half, seeds removed)
1 (8 oz.) block of cream cheese (I used fat free)
3/4 cup sharp cheddar cheese
1/2 cup cooked bacon pieces
a dash of garlic powder (optional)

Cut each jalapeno in half and remove the seeds.  In a small bowl combine cream cheese, sharp cheddar and bacon.  Place about 1 Tablespoon of mixture in each of the jalapeno halves. Sprinkle with extra cheddar if desired.  Place stuffed jalapenos on a large baking sheet and bake at 375 degrees for 20 minutes or until centers are hot and bubbly and jalapenos are tender. 


2 comments:

  1. I don't like getting surprised by jalepenos so I cut off a tiny bit on the shoulder by the stem and then mark the ones that are hot.

    I tried making a dip out of diced bacon and roasted jalepeno and bell peppers and cream cheese, and it was pretty awesome. It went really well on tortilla pinwheels too.

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  2. I love the dip idea. Sounds super delicious!

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