Appetizer
6 servings
15 minutes
15 minutes
Chef Tom Fraker
1/2 cup Good Bleu Cheese
1/2 cup Cream Cheese
12 Melissa’s Fresh Jalapeño Peppers, sliced on one side from top to bottom, seeds removed
6 pieces Hickory smoked thick-cut bacon, halved
Preheat the oven to 400°F.
In a bowl, mix together the bleu cheese and cream cheese. Place in a pastry bag and fill the jalapeños. Wrap each pepper with a piece of bacon and place onto a rack inserted into a baking sheet or roasting pan. Bake for 15 minutes or until the bacon is crispy.
