1/2 cup Philadelphia cream cheese
1/2 cup shredded Kraft sharp cheddar cheese~ shredded
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon cut in half
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. (We used our pizza pan wrapped in foil)
- Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet. Normally people say to cut the peppers in half and then put the back together but it actually taste and cooks better when you wrap the halves in bacon.
- Bake in the preheated oven until bacon is cooked, about 15 minutes.
We also tried this same recipe with poblano peppers and they didn’t have the same appeal or taste but that’s the joy of trial and error when cooking-you live and you learn. What’s your favorite finger food?