Bluezy's Stuffed Jalapenos with Bacon recipe

All Recipes Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Ingredients

12 slices hickory-smoked bacon, cut in half crosswise
12 large jalapeno peppers, halved lengthwise and seeded
1 (6 ounce) tub whipped cream cheese at room temperature
6 ounces shredded Cheddar cheese
1 tablespoon Worcestershire sauce

Nutrition Info

76.3 calories
carbohydrate: 1 g
cholesterol: 19.2 mg
fat: 6.3 g
fiber: 0.2 g
protein: 3.9 g
saturatedFat: 3.3 g
servingSize: -
sodium: 187.3 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

  2. Place bacon in a skillet over medium heat, working in batches, and cook until bacon is translucent and still flexible, about 2 minutes per side. Set bacon aside.

  3. Trim membranes from jalapeno pepper halves to reduce heat. Rinse peppers and set aside.

  4. Place whipped cream cheese and Cheddar cheese into a bowl and mix until well blended, stir in Worcestershire sauce. Spoon cheese mixture into a pastry bag fitted with a large tip. Pipe the cheese filling generously into the pepper halves. Top each filled pepper with a precooked bacon strip and arrange onto prepared baking sheet.

  5. Bake in the preheated oven until cheese filling is bubbling and the bacon strips are lightly browned, 8 to 14 minutes. Serve hot.

Recipe Yield

24 appetizers

Recipe Note

One of my favorite recipes! I love jalapenos and make these when nothing else hits the spot. Topped with sour cream or ranch dressing and chopped fresh chives, this is a great appetizer or snack. Serve with homemade sangria. Also great on the grill.

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