Printable Recipe

Approx 24 medium fresh jalapeno peppers
1(8oz) package cream cheese, softened
3 cups (12 oz) finely shredded Cheddar cheese

     Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside.
     In a small bowl, beat the cream cheese and cheddar cheese until smooth. Spoon 2 teaspoonfuls into each jalapeno half.
     Place peppers on a greased baking sheet. Bake at 400° for 5-10 minutes or until cheese is melted. Serve warm.

Yield: About 4 dozen.

Based on a recipe from Taste of Home.

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gollum   |70.156.20.xxx |2010-03-05 10:56:50 These look fantastic! Reply | Quote 0   0

Tracy  - Gluttenfree sacrify   |78.86.103.xxx |2013-04-18 00:34:57 I know a few people who are gluten intolerant at different levels and they do just fine. It's a bit more difficult to keep up with normal cooking sometimes but you have to understand how big sacrifice is for them to live that way. People who are "normal" don't get it until it happens to them or to someone they know. wypadek w uk Reply | Quote 0   0

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