These are great party fare and really good…. and hot. Good and hot!
Yeehaw…it’s amazing how different crops or batches of jalapenos can vary in heat! I bought some gorgeous peppers and made these – perfectly spicy, not too hot. Did it again a few weeks later and just about died!
Now, I’m not a pepper know-it-all but I thought I could tell the hot ones from the HOTTTT ones…..obviously maybe not. So be sure and ask, if they aren’t labeled clearly!
Anyway, these are fab if you like a little spice! And you don’t have to stuff them…I’ve made it into a dip with a few slices of the pepper mixed in instead. Wonderful to dip your chips in or to spread on juicy burgers. You could also add diced shrimp or cooked sausage – anything you like to the filling.
One 8-ounce pkg reduced fat cream cheese, softened
3 tablespoons half & half
6 slices regular or turkey bacon, cooked crisp and crumbled
1/4 teaspoon garlic powder
1 teaspoon Penzey’s Chili 9000 or chili powder
1 1/2 cups shredded Colby-Jack cheese
12 large-sized jalapeno peppers
Preheat oven to 350 degrees.
In a medium bowl combine the cream cheese, half & half, bacon, garlic powder, chili mix or powder, and 1 cup of the shredded cheese; set aside. Cut peppers in half, lengthwise; remove seeds and ribs. Stuff with about 2 tablespoons of the cream cheese mixture. Place on a baking sheet. Sprinkle with remaining cheese and a dusting of chili mix. Bake for 30-40 minutes or until peppers are tender.
If making it into dip: finely mince a seeded pepper (or to taste) and stir into cheese mixture. Microwave, stirring a couple of times, until smooth and hot.
Makes 12 servings (two stuffed peppers each).
Per Serving: 110 Cal; 9 g Protein; 5 g Tot Fat; 4 g Carb; 1 g Fiber; 1 g Sugar; 368 mg Sodium