Esther’s Baked Jalapeño Poppers

Name: Esther’s Baked Jalapeño Poppers
Cuisine: American, Mexican, Latin American
Ingredients: 25 medium jalapeno peppers; 1 ( 8 oz. ) pkg cream cheese, softened; 3 cups ( 12 oz. ) shredded Cheddar cheese; 1 ½ teaspoon Worcestershire sauce; 4 slices bacon, cooked and crumbled

6 steps

I have found that 12-14 peppers works best for gatherings. Use the same amount of cream cheese, only 1 cup shredded cheddar, no Worcestershire and same amount of bacon. MIX together with hands for best results.

Updated at: Thu, 17 Aug 2023 13:21:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories108.1 kcal (5%)

Total Fat9.3 g (13%)

Carbs1.7 g (1%)

Sugars0.9 g (1%)

Protein4.7 g (9%)

Sodium178.8 mg (9%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

25 servings

25jalapeno peppers

medium

1 x 8 ozcream cheese

pkg, softened

3 cupsshredded Cheddar cheese

1 ½ teaspoonWorcestershire sauce

4slices bacon

cooked and crumbled

Instructions

Step 1

Cut jalapeno peppers in half lengthwise; remove seeds and membranes.

Step 2

· Cook peppers in boiling water 5 to 10 minutes *(see note below). Drain well.

Step 3

· Combine cream cheese, Cheddar cheese, Worcestershire sauce and crumbled bacon; stir well.

Step 4

Place 1 heaping teaspoon cheese mixture in each pepper half. Place on a baking sheet.

Step 5

Bake at 400 degrees for 5-10 minutes or until cheese is melted.

Step 6

* Note: Boiling the peppers tames the heat of the jalapenos in this recipe. Even the most sensitive taste buds will love these stuffed peppers after the 10-minute boiling time. For hot pepper lovers, boil only 5 minutes.