- 1 pound jalapeno peppers
- 8 ounces cream cheese
- 1 cup shredded cheese Cheddar or Mexican blend
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Chipotle powder
- 1 to 2 pounds bacon
- Cut the peppers (I used 20 peppers) in half and clean out the seeds. You can leave some seeds in it for a spicer popper. I used a spoon to get the seeds and white flesh out.
- Mix all the ingredients in a food processor to combine smoothly then stuff into peppers.
- Wrap one whole piece of bacon around each pepper, making sure to cover all the cheese so that it does not ooze out while baking.
- Bake @ 375 degrees for (now here is the tricky part) 15 minutes is what the recipe said.
***Make sure you read the complete post before making***
Here is what I think! They tasted great but were not spicy enough for me. You could either leave some of the seeds in it, Which next time I will chop some of them up and add to the cheese before stuffing the peppers. This is what they looked like after I baked them for the 15 minutes. Ugg, not near done!!
So I baked them for another 10 minutes and all the cheese was just cooking out of them and the bacon still wasn't done. Ugg! So I drained the grease off the pan and threw them under the broiler and just kept turning them until they were done.
- Would I fix these again? Yes, I definitely would.
- What would I do differently? I would chill the stuffed peppers before I wrapped them with the bacon that I warmed up in the microwave first. I would try anything to keep all the cheese from oozing out of the peppers while the bacon was cooking.
- Another idea: I thought I would also mix all the ingredients up, including chopping the peppers up and baking it in a dish and using it as a hot dip for chips. I would cook the bacon extra crispy and crumble it in the dip after I baked it so that it stayed a little crispy. I think that would be really yummy also.