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Cheesy Jalapeno Peppers

Courses: Starters and appetizers
Serves: 30 people

Recipe Ingredients

1   Pickled jalapeno peppers - drained
1   Cream cheese - softened
1/2   Onion - grated (small)
4   Bacon - cooked, drained, and crumbled
1   Celery salt
  Pitted olives - sliced (optional)
  Pimiento-stuffed olives - sliced (optional)
  Pimiento strips - (optional)
  Cooked crumbled bacon for garnish - (optional)

Recipe Instructions

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.

From Margot Foster of Texas, in September, 1980 "Southern Living".

Source:
"Hurry-up Hamburger Recipes"

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