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Recipe: Cheesy Jalapeno Peppers
Similar Categories: Cheesy, Jalapeno, Peppers
1 11 oz jar pickled jalapeno peppers -- drained
1 8 oz pkg cream cheese -- softened
1/2 small onion -- grated
4 slices bacon -- cooked, drained,
-- and crumbled
1 dash celery salt
pitted olives -- sliced (optional)
pimiento-stuffed olives -- sliced (optional)
pimiento strips -- (optional)
cooked crumbled bacon for garnish -- (optional)
Rinse peppers and remove stem end. Cut peppers in half lengthwise and remove seeds. (Wear rubber gloves when working with peppers)
Beat cream cheese until fluffy; stir in onion, 4 slices crumbled bacon, and celery salt. Spread each jalapeno pepper half with cream cheese mixture; garnish with olives, pimiento, or additional crumbled bacon, if desired.
Yield: about 2-1/2 dozen.
1 8 oz pkg cream cheese -- softened
1/2 small onion -- grated
4 slices bacon -- cooked, drained,
-- and crumbled
1 dash celery salt
pitted olives -- sliced (optional)
pimiento-stuffed olives -- sliced (optional)
pimiento strips -- (optional)
cooked crumbled bacon for garnish -- (optional)
Rinse peppers and remove stem end. Cut peppers in half lengthwise and remove seeds. (Wear rubber gloves when working with peppers)
Beat cream cheese until fluffy; stir in onion, 4 slices crumbled bacon, and celery salt. Spread each jalapeno pepper half with cream cheese mixture; garnish with olives, pimiento, or additional crumbled bacon, if desired.
Yield: about 2-1/2 dozen.
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