Jumbo Jalapeno Peppers
Jalapeno peppers stuffed with creamy gooey cream cheese, cheddar cheese, and green onions then wrapped up in bacon
Equipment
- 1 Rack
Ingredients
- 8 Jumbo Jalapeno Peppers You could use regular size peppers and make more if you have a large crowd
- 1 Block Cream Cheese Room Temperature
- 1/2 Cup Chopped Cheddar Cheese I used thick cut shredded Tillamook then diced it
- 4 Chopped Scallions
- 1/4 Whole Lime - Squeeze One Big Slice
- 2 TB Cilantro
- 1/4 Tsp Lawry's Salt
- 1/4 Tsp Garlic Powder
- 4 Slices Bacon cut in half Use regular not thick cut bacon as it wraps better and cooks up nice and crispy
Instructions
- Slice the peppers down the long way being careful to keep stem intact. Try to cut the stem in half to keep intact for each half of the pepper (Wear gloves if you have them otherwise wash your hands after each step and do not rub your eyes)
- Take a spoon and clean out the membranes and seeds - the seeds have the heat so if you want them extra spicy leave in some seeds
- Chop your cheddar cheese, scallions, and cilantro and add to the softened cream cheese
- Squeeze a big slice of lime and sprinkle in Lawyr's Season Salt
- Lightly salt and pepper each pepper then fill with the cream cheese flush to the top of the pepper, sprinkle some more cheedar cheese and wrap in bacon. You can secure with a toothpick so the bacon stays wrapped
- Bake in the oven at 400 degrees for 25-35 minutes until the bacon is done
Broil for 2- 3 minutes to crisp up bacon
Tried this recipe?Let us know how it was!