Cheese-Stuffed Jalapeno Poppers

The author says: had a few friends over the weekend and since I expected the bacon-wrapped peppers to go like crazy, I had to figure out a way to make a good amount in half the time. Viola! These cheese-stuffed jalapeno poppers variation delivered the same explosion of flavors but required less amount of work. Filled with a mixture of cream cheese, shredded cheddar and crumbled bacon, they’re some of the best things I’ve put in my mouth lately. Food-wise, ha! Anyhoo, these poppers are a breeze to make but make sure to freeze them for a few minutes to minimize spilling of the filling while they baked. And a dash of BBQ sauce just before poppin’ doesn’t hurt, too. Enjoy!

Cheese-Stuffed Jalapeno Poppers


http://www.yummly.com/recipe/Cheese-Stuffed-Jalapeno-Poppers-981497?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Gourd-geous_Veggies
Prep time: 20 minsCook time: 15 minsTotal time: 35 mins

Ingredients
1 (8 ounces) package cream cheese, softened
1 cup cheddar cheese, shredded
8 slices bacon, cooked crisp and crumbled
24 jalapenos

Instructions
In a bowl, combine cream cheese, cheddar cheese and ⅔ of the bacon until blended.
Cut each jalapeno lengthwise and with a small spoon, scrape out any seeds and veins. Spoon cream cheese mixture into the hollowed pepper.
Arrange stuffed jalapenos in a single layer on a lighty-greased baking sheet. Cover with plastic and freeze for about 10 to 15 minutes.
Bake in a 450 F oven for about 10 to 15 minutes or until cheese is lightly browned and bubbly. Top with the remaining crumbled bacon.

Recipe by Onion Rings & Things at http://www.onionringsandthings.com/2014/08/jalapeno-poppers/

Nutrition
Calories 410 --- 330 from fat
Total fat 37g 57%
-saturated 19g 95%
Cholesterol 105mg 35%
Sodium 490mg 20%
Potassium 320mg 9%
Carbohydrate 8g 3%
-Dietary fiber 3g 12%
-Sugar 5g
Protein 13g
Vitamin A 35%
Vitamin C 60%
Calcium 25%
Iron 6%