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Ingredients
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12 slices hickory-smoked bacon, cut in half crosswise
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12 large jalapeno peppers, halved lengthwise and seeded
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1 (6 ounce) tub whipped cream cheese at room temperature
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6 ounces shredded Cheddar cheese
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1 tablespoon Worcestershire sauce
Directions
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Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
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Place bacon in a skillet over medium heat, working in batches, and cook until bacon is translucent and still flexible, about 2 minutes per side. Set bacon aside.
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Trim membranes from jalapeno pepper halves to reduce heat. Rinse peppers and set aside.
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Place whipped cream cheese and Cheddar cheese into a bowl and mix until well blended; stir in Worcestershire sauce. Spoon cheese mixture into a pastry bag fitted with a large tip. Pipe the cheese filling generously into the pepper halves. Top each filled pepper with a precooked bacon strip and arrange onto prepared baking sheet.
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Bake in the preheated oven until cheese filling is bubbling and the bacon strips are lightly browned, 8 to 14 minutes. Serve hot.
Nutrition Facts (per serving)
76 | Calories |
6g | Fat |
1g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 76 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 3g | 17% |
Cholesterol 19mg | 6% |
Sodium 187mg | 8% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 4g | 8% |
Vitamin C 3mg | 4% |
Calcium 53mg | 4% |
Iron 0mg | 1% |
Potassium 54mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.