*Recipe from: Taste of Home ~
Note: My cousin makes these and they are soooo yummy! My Step-Mom said that the more marks that the pepper has on it the hotter they are and if the are black that just means they were watered too much when they were growing and they will be more mild - they are not bad.
Yield: About 4 dozen.
Ingredients:
25 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
Note: My cousin makes these and they are soooo yummy! My Step-Mom said that the more marks that the pepper has on it the hotter they are and if the are black that just means they were watered too much when they were growing and they will be more mild - they are not bad.
Yield: About 4 dozen.
Ingredients:
25 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
*If you want you can add crushed red peppers, garlic powder or garlic salt to taste
Directions:
Cut jalapenos in half lengthwise; remove seeds and membranes.
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
Place on a greased baking sheet. Bake at 400° for 5-10 minutes or until cheese is melted. Serve warm.
Directions:
Cut jalapenos in half lengthwise; remove seeds and membranes.
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
Place on a greased baking sheet. Bake at 400° for 5-10 minutes or until cheese is melted. Serve warm.
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