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Stuffed Jalapenos - TastyPlanner.com
I’ve made this for years and it’s just so very good. It can be tricky though because if you don’t wrap the peppers just right, the cheese will spill out and that’s NOT what you want. The prep and cook times seriously varies. It just depends on how often you’ve done it. This is a great Super Bowl food.
2 lbs. jalapeno peppers, whole but stemmed and seeded (leave seeds in if you want hot spicy peppers)
8 oz. cream cheese, softened
4 oz. sharp cheddar cheese, grated
1/2 c. sour cream
2 lbs. of smoked, sliced bacon (not maple flavored)
1 ziploc bag for stuffing (optional)
Using a good thin paring knife, remove the stems and seeds of the jalapeno peppers.
Rinse them out and drain them well. If you want hot and spicy peppers, then you don’t need to rinse them out.
Mix together the cream cheese, cheddar cheese and sour cream.
Stuff each pepper with the cheese mixture. I put the mixture into a ziploc bag, squeeze out the air, and snip off a corner. I then squeeze the mixture into the peppers.
Carefully wrap each pepper lengthwise (and tightly) to cover the opening left by removing the stem. If you don’t cover the end well, the cheese will cook out of the peppers, rendering you with only a fried pepper… which is still really good, but not quite what we’re going for. ;)
Use toothpicks to secure the bacon and you can use as many as you need.
Heat oil and fry peppers until bacon is crisp and brown. I use a deep fryer, but you can use a frying pan instead.
Drain on paper towels.
NOTE: They are VERY hot (temperature wise) on the inside when they come out, so you’ll need to let them cool for awhile. It can be hidden because the outside seems cool enough, but the inside is scorching. Also, these are NOT spicy so long as you have removed all seeds and rinsed them well.