Cheese-Stuffed Jalapenos
If you have around 25 minutes to spend in the kitchen, Cheese-Stuffed Jalapenos might be a great gluten free and fodmap friendly recipe to try. One serving contains 164 calories, 7g of protein, and 14g of fat. For 54 cents per serving, you get a hor d'oeuvre that serves 16. If you have shredded cheddar cheese, cream cheese, jalapeno peppers, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. 438 people have made this recipe and would make it again. With a spoonacular score of 33%, this dish is rather bad. Try Cheese-Stuffed Jalapenos, Cheese-Stuffed Jalapenos, and Grilled Cheese-Stuffed Jalapenos for similar recipes.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 5 minutes
Ingredients:
4 bacon strips, cooked and crumbled
1 package (8 ounces) cream cheese, softened
25 medium fresh jalapeno peppers
3 cups (12 ounces) finely shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
Equipment:
sauce pan
bowl
baking sheet
Cooking instruction summary:
Directions Cut jalapenos in half lengthwise; remove seeds and membranes. 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. In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno half; sprinkle with bacon. Place on a greased baking sheet. Bake at 400° for 5-10 minutes or until cheese is melted. Serve warm. Yield: About 4 dozen. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Cheese-Stuffed Jalapenos in Taste of Home's Holiday & Celebrations CookbookAnnual 2003, p201 Nutritional Facts 1 serving (3 each) equals 141 calories, 12 g fat (8 g saturated fat), 39 mg cholesterol, 200 mg sodium, 3 g carbohydrate, 1 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become).
2. Drain and rinse in cold water; set aside.
3. In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno half; sprinkle with bacon.
4. Place on a greased baking sheet.
5. Bake at 400° for 5-10 minutes or until cheese is melted.
6. Serve warm.
Nutrition Information:
covered percent of daily need
