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I love this appetizer. It's easy to prepare, although a little time-consuming. You won't mind the work once you start eating them. The creaminess of the cheese mixture inside the pepper is just a great combo.
This spicy, but the not-too-hot dish would be a great dish to serve alongside a Mexican inspired menu of tacos, enchiladas, or a Mexican soup or even chili.
I know many enjoy bacon wrapped around them, but it's not even necessary for full flavor.
*Remember, when cutting and seeding hot peppers, use rubber or plastic gloves and avoid touching you face. (Trust me on this one. Just do it.)
You will need:
25 medium fresh jalapeno peppers (don't worry, they're not that pricey)
1 8 oz. pkg. of cream cheese, softened
3 cups (12 oz.) finely shredded cheddar cheese
1- 1 1/2 tsp. Worcestershire sauce
4 bacon strips, cook and crumbled to sprinkle on top, if desired. (I did not on this particular day)
Cut jalapenos in half lengthwise; remove seeds and membranes. In large saucepan, boil peppers in water for 5-10 min.(the longer you boil peppers, the milder they become). Drain and rinse in cold water; set aside.
In small mixing bowl, beat together cream cheese, cheddar cheese, and the sauce. Spoon 2 teaspoonfuls into each pepper half and sprinkle with bacon (if using). Place on a greased baking sheet. Bake at 400 degrees for 5-10 minutes or until cheese is melted. Serve warm. Makes about 4 dozen.....and they will ALL be eaten!
*Recipe adapted from Taste of Home CELEBRATIONS cookbook
Enjoy~ Everything in moderation