Bluezy's Stuffed Jalapenos with Bacon
Description
Jalapeno pepper halves are stuffed with creamy Cheddar cheese filling and topped with a bacon slice for a delicious warm appetizer with a hint of the heat. They're great on the grill, too.
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
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.