Stuffed jalapenos with bacon wrap
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
8oz box of cream cheesesmall can sliced water chestmuts21 jalapenos24 slices of bacon cut in half to wrap jalapenos
Preheat oven to 450 degrees
wash and deseed jalapenos cutting off tops (I use my grapefruit knife to clean out seeds and membranes)
Slightly warm the cream cheese and slip into an extruder.
Fill one third of each pepper. Cut water chestnuts into 1/8th slices and place 3 slices into each pepper. Press down into pepper with chop stick. Fill peppers with more cream cheese, add more water chestnuts. When full cover in 1/2 slice bacon covering top well and securing with toothpick.
Place on wire rack above foil covered cookie sheet. Bake at 450 degrees for 1/2 hour then turn over and back another
1/2 hour. Cool 5 minutes before serving.
Serving Size: makes 21 servings of one jalapeno each
Number of Servings: 21
Recipe submitted by SparkPeople user MELINDAWINTER.
wash and deseed jalapenos cutting off tops (I use my grapefruit knife to clean out seeds and membranes)
Slightly warm the cream cheese and slip into an extruder.
Fill one third of each pepper. Cut water chestnuts into 1/8th slices and place 3 slices into each pepper. Press down into pepper with chop stick. Fill peppers with more cream cheese, add more water chestnuts. When full cover in 1/2 slice bacon covering top well and securing with toothpick.
Place on wire rack above foil covered cookie sheet. Bake at 450 degrees for 1/2 hour then turn over and back another
1/2 hour. Cool 5 minutes before serving.
Serving Size: makes 21 servings of one jalapeno each
Number of Servings: 21
Recipe submitted by SparkPeople user MELINDAWINTER.
Nutritional Info Amount Per Serving
- Calories: 57.6
- Total Fat: 4.7 g
- Cholesterol: 14.7 mg
- Sodium: 61.3 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.5 g
- Protein: 2.0 g
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