One of my favorite recipes! I love jalapenos and make these when nothing else hits the spot. Topped with sour cream or ranch dressing and chopped fresh chives, this is a great appetizer or snack. Serve with homemade sangria. Also great on the grill.
Ingredients
- slices hickory-smoked bacon, cut in half crosswise: 12 piece
- jalapeno peppers, halved lengthwise and: 12 piece (seeded)
- tub whipped cream cheese at room temperature: 1 piece (6 ounce)
- ounces shredded Cheddar cheese: 6 piece
- Worcestershire sauce: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
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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.
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Trim membranes from jalapeno pepper halves to reduce heat. Rinse peppers and set aside.
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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.
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Bake in the preheated oven until cheese filling is bubbling and the bacon strips are lightly browned, 8 to 14 minutes. Serve hot.
