Prep 20 mins
Cook 5 mins
Another recipe submitted by a co-worker for our chili cook-off at work. These were gone in nothing flat!
- 25 medium jalapeno peppers
- 1 (8 ounce) package cream cheese, softened
- 3 cups shredded cheddar cheese
- 1 1⁄4 teaspoons Worcestershire sauce
- 4 slices bacon, cooked and crumbled
- Cut jalapeño peppers in half lengthwise; remove seeds. Place peppers in boiling water for 5 minutes. Drain well.
- Combine cream cheese, cheddar cheese and Worcestershire sauce; stir well.
- Place one heaping teaspoon cheese mixture on each pepper half. Sprinkle with bacon; Place on a baking sheet.
- Bake at 400°F for 5 minutes or until cheese is melted.
I had just the right amount of peppers but wasn't having a party so I prepared as instructed (except I steamed mine in a steamer basket over boiling water) and baked what we planned to eat this evening as instructed. The others I made as instructed (by all means to speed up the process, I recommend using a food processor & a cookie dough scoop) and laid out on a jelly roll pan lined with parchment paper and froze for a few hours, placed in a freezer zip top bag for another day or party. Thanks for sharing we enjoyed them even though our peppers were hot, hot, hot. Make sure you wear gloves! Thanks for sharing.
This was a really good appetizer, but they are hotter than the store bought (boxed & frozen) variety. My guests were amazed at how good they were and couldn't believe that I had slaved over these tasty little bites.... I never told them how easy they actually were to make. I doubled the bacon for my version.
These were sooooo good and so easy! I made them for a tailgate and renamed them "ROCKY TOPper POPPERS" - mixed the cheeses and boiled/sliced peppers the night before. Put the two together & baked n the morning, then wrapped in foil and heated up later in the day on a propane stove (grill would work too)! I will definitely be repeating this recipe soon!