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Baked Texas Jalapeño Peppers


Ingredients:

  • 25medium jalapeno peppers
  • 1(8 ounce) package cream cheese, softened
  • 3cups shredded cheddar cheese
  • 1 1⁄4teaspoons Worcestershire sauce
  • 4slices bacon, cooked and crumbled

Directions:

  • Cut jalapeño peppers in half lengthwise; remove seeds. Place peppers in boiling water for 5 minutes. Drain well.
  • Combine cream cheese, cheddar cheese and Worcestershire sauce; stir well.
  • Place one heaping teaspoon cheese mixture on each pepper half. Sprinkle with bacon; Place on a baking sheet.
  • Bake at 400°F for 5 minutes or until cheese is melted.

Reviews:

  • Lab Lover

    Oh man were these GOOD! I took these to work for a carry in and several people wanted the recipe and they were the first to go amongst all the food we had! Awesome recipe!

  • JPerez

    I used banana peppers out of my garden – very tasty! Not as much heat as jalapenos, of course, but still good.

  • RedVinoGirl

    Wonderful! Made for new years eve and used fat free cream cheese and 2% fat shredded mexican blend cheese. I omitted the bacon and increased the worcestershire slightly. We LOVED it! They were the hit of my party and were gone in a flash! Will definitely make again!

  • Larawithoutau

    I had just the right amount of peppers but wasn’t having a party so I prepared as instructed (except I steamed mine in a steamer basket over boiling water) and baked what we planned to eat this evening as instructed. The others I made as instructed (by all means to speed up the process, I recommend using a food processor & a cookie dough scoop) and laid out on a jelly roll pan lined with parchment paper and froze for a few hours, placed in a freezer zip top bag for another day or party. Thanks for sharing we enjoyed them even though our peppers were hot, hot, hot. Make sure you wear gloves! Thanks for sharing.

  • JustDrea81

    I made these for Cinco De Mayo and OMG were they good! The flavor was fantastic and these are a cinch to make. I had never had Jalapeno Peppers like this before, but I will definitely be making these again.

  • 12345678980123455677889

    This was a really good appetizer, but they are hotter than the store bought (boxed & frozen) variety. My guests were amazed at how good they were and couldn’t believe that I had slaved over these tasty little bites…. I never told them how easy they actually were to make. I doubled the bacon for my version.

  • Larawithoutau

    I had just the right amount of peppers but wasn’t having a party so I prepared as instructed (except I steamed mine in a steamer basket over boiling water) and baked what we planned to eat this evening as instructed. The others I made as instructed (by all means to speed up the process, I recommend using a food processor & a cookie dough scoop) and laid out on a jelly roll pan lined with parchment paper and froze for a few hours, placed in a freezer zip top bag for another day or party. Thanks for sharing we enjoyed them even though our peppers were hot, hot, hot. Make sure you wear gloves! Thanks for sharing.

  • JPerez

    I used banana peppers out of my garden – very tasty! Not as much heat as jalapenos, of course, but still good.

  • rosslare

    Yum! I liked the method of poaching them in boiling water first.

  • 12345678980123455677889

    This was a really good appetizer, but they are hotter than the store bought (boxed & frozen) variety. My guests were amazed at how good they were and couldn’t believe that I had slaved over these tasty little bites…. I never told them how easy they actually were to make. I doubled the bacon for my version.

  • Fantastical Sharing

    Delicious! I like them with bacon wrapped around instead of just crumbled on top!

  • armymomx2

    These are so good I’ve made them 2 days in a row. Super yummy and easy. Made as directed (mostly). Added a little garlic powder and I didn’t add bacon..didn’t miss it either.

  • erin.essary

    These were sooooo good and so easy! I made them for a tailgate and renamed them “ROCKY TOPper POPPERS” – mixed the cheeses and boiled/sliced peppers the night before. Put the two together & baked n the morning, then wrapped in foil and heated up later in the day on a propane stove (grill would work too)! I will definitely be repeating this recipe soon!

  • rosslare

    Yum! I liked the method of poaching them in boiling water first.

  • Fantastical Sharing

    Delicious! I like them with bacon wrapped around instead of just crumbled on top!

  • RedVinoGirl

    Wonderful! Made for new years eve and used fat free cream cheese and 2% fat shredded mexican blend cheese. I omitted the bacon and increased the worcestershire slightly. We LOVED it! They were the hit of my party and were gone in a flash! Will definitely make again!

  • Lab Lover

    Oh man were these GOOD! I took these to work for a carry in and several people wanted the recipe and they were the first to go amongst all the food we had! Awesome recipe!

  • JustDrea81

    I made these for Cinco De Mayo and OMG were they good! The flavor was fantastic and these are a cinch to make. I had never had Jalapeno Peppers like this before, but I will definitely be making these again.

  • armymomx2

    These are so good I’ve made them 2 days in a row. Super yummy and easy. Made as directed (mostly). Added a little garlic powder and I didn’t add bacon..didn’t miss it either.

  • erin.essary

    These were sooooo good and so easy! I made them for a tailgate and renamed them “ROCKY TOPper POPPERS” – mixed the cheeses and boiled/sliced peppers the night before. Put the two together & baked n the morning, then wrapped in foil and heated up later in the day on a propane stove (grill would work too)! I will definitely be repeating this recipe soon!

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