Cream Cheese Stuffed Jalapenos
Recipe: #352
October 09, 2011
Categories: Cheese, Appetizers, Christmas, Game/Sports Day, Labor Day, New Years, Oven Bake Gluten-Free, Low Carbohydrate, No Eggs, Cream Cheese, Hot Peppers, Spicy, more
"For sausage-cream cheese jalapenos, brown 1/2 pound bulk sausage meat, cool to almost room temperature then mix into the cream cheese mixture and omit the crumbled bacon on top, this will increase the cream cheese mixture slightly so you may want to use a few more jalapenos. These may be prepared and refrigerated until ready to bake"
Ingredients
Nutritional
- Serving Size: 1 (72.8 g)
- Calories 55.4
- Total Fat - 2.6 g
- Saturated Fat - 1.5 g
- Cholesterol - 7.3 mg
- Sodium - 98.7 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 1.3 g
- Sugars - 2.6 g
- Protein - 4.1 g
- Calcium - 122 mg
- Iron - 0.3 mg
- Vitamin C - 76.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Grease a baking sheet.
Step 3
Cut jalapenos in half lengthwise; remove seeds and membranes (use disposable rubber gloves for this and DO NOT TOUCH YOUR FACE!)
Step 4
In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become) drain and rinse in cold water; set aside.
Step 5
In a small bowl mix the cream cheese with minced garlic, cheddar cheese, Worcestershire sauce and 1/4 cup Parmesan cheese until smooth.
Step 6
Spoon about 2 teaspoonfuls into each jalapeno half; sprinkle with Parmesan cheese and crumbled bacon (use as much as you like --- at this point you may refrigerate until ready to bake).
Step 7
Place on a greased baking sheet.
Step 8
Bake for 5-10 minutes or until cheese is melted.
Tips
No special items needed.