Active Time: 30 min
Total Time: 1 hour
14-16 servings
Ingredients
14-16 Jalapeno peppers
1 (8 ounce) package cream cheese, softened
1 cup fancy shredded Mexican style four cheese blend (the finely grated kind)
1 TSP ground cumin
1.2 TSP chili powder
1 pound bacon slices cut in half.( thin bacon not thick)
Directions
Place a baking rack on a large baking sheet.
Cut peppers in half lengthwise, remove seeds and center membrane. Set aside
In medium bowl, combine cream cheese, Mexican style cheese, , cumin and chili powder; salt to taste. Divide among jalapeno halves.
Wrap each stuffed jalapeno with a half slice of bacon and place on a baking rack. Bake in a preheated 425 degree oven for 25-30 minutes or until bacon is crisp
Tip: poppers may be assembled and refrigerated for up to 1 day ahead.
1 (8 ounce) package cream cheese, softened
1 cup fancy shredded Mexican style four cheese blend (the finely grated kind)
1 TSP ground cumin
1.2 TSP chili powder
1 pound bacon slices cut in half.( thin bacon not thick)
Directions
Place a baking rack on a large baking sheet.
Cut peppers in half lengthwise, remove seeds and center membrane. Set aside
In medium bowl, combine cream cheese, Mexican style cheese, , cumin and chili powder; salt to taste. Divide among jalapeno halves.
Wrap each stuffed jalapeno with a half slice of bacon and place on a baking rack. Bake in a preheated 425 degree oven for 25-30 minutes or until bacon is crisp
Tip: poppers may be assembled and refrigerated for up to 1 day ahead.
No comments:
Post a Comment