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Appetizer
8 - 10 servings
20 minutes
20 minutes
Chef Tom Fraker
1 (12 oz.) bag Melissa's Fresh Jalapeño Peppers
12 oz. cream cheese, softened
8 oz. Cheddar-Jack Cheese, shredded
1 tablespoon bacon bits, (optional)
Preheat the oven to 425ºF.
Slice the peppers from just below the cap down to the tip and remove the seeds.
In a bowl, combine the cream cheese, cheddar-jack and bacon if using. Stuff the peppers and place them on a baking pan. Place the peppers in the oven and bake for 15-20 minutes or until the cheese has melted and the peppers are slightly charred. Remove from the oven and serve.
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