January 17, 2014
Side Dishes, Dairy, Cheese,
Vegetables, Appetizers, Peppers, Mexican, North American, 5 Ingredients Or Less, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Game/Sports Day, New Years, Potluck, Summer, Winter, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Make it from scratch, Cream Cheese, Hot Peppers, Spicy, Spring more
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"These tasty little appies always get gobbled up in no time. Make sure you use a whole bacon strip to wrap the pepper with so doesn't fall apart when cooking and biting into it;)"
Wearing rubber gloves, slice the jalapeño peppers lengthwise keeping the tail attached.
Remove and discard the seeds and membranes.
Mix together the cream cheese, cheddar cheese and salsa sauce.
Fill the jalapeño halves with the cheese mixture and put them back together as a whole pepper.
Wrap one slice of bacon around each stuffed pepper and place on a rimmed baking sheet.
Cook in a preheated 400 degree Fahrenheit oven for 20 minutes, turning half way through.
Allow these to cool about 5 minutes before serving.
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Wonderful ! I mixed in some shredded cheddar the 2nd time I made these and used my smoker for 2 hours using cherry wood and finished under the oven broiler to crisp up. They disappeared quickly!Thanks Bea!
These have very good flavor! They would have been perfect except they tend to leak cheese somewhat and the bacon falls off with the first bite. I think maybe skewering them with a toothpick might be helpful in that regard, but not sure. It's worth a try. Thanks for sharing! Reviewed for billboard tag.