Ingredients

The following ingredients have 24 Servings
  • 12 jalapeno peppers approximately 3 inches long
  • 8 ounces cream cheese softened
  • 1/2 cup finely shredded cheddar
  • 1/2 cup finely shredded Monterey Jack
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 12 slices bacon cut in half

Instruction

  • Preheat oven to 400 degrees. Cover baking sheet with parchment paper or aluminum foil.
  • Cut the jalapenos in half lengthwise.  Using a spoon or melon baller remove the veins and seeds.  Place on baking sheet cut side up.
  • Using a mixer blend the cream cheese, cheddar, Monterrey Jack, onion powder, garlic powder, salt and pepper until smooth and creamy. Spoon into the pepper going a little more than level with the sides.  Wrap each stuffed pepper with bacon.  Wrapping so the bacon seam is on the bottom and place on baking sheet.
  • Bake for 15 to 20 minutes or until bacon is browned.  Serve warm or at room temperature.