- resh Jalapenos
- Whipped Cream Cheese
- Shredded Cheddar Cheese
- Crumbled Bacon (fresh is best, but packaged works too)
How to Make It
- reheat over to 350 degrees F.
- Wash and half your jalapenos lengthwise and remove seeds. Spoon cream cheese into the cavity of each jalapeno half, sprinkle with shredded cheddar cheese and then top with bacon sprinkles. Place on cookie sheet (use parchment paper underneath if you like) and cook for about 10 minutes or until cheeses are melty and bubbly. I like ours a bit golden, so I tend to go on the longer side.
- Serve as an appetizer or as a side.
- Notes: I actually like to make these ahead in bigger batches and then store them in the fridge and cook them up during the week as we need them (they last about 4 days if they are wrapped nicely and kept refrigerated).
- My family enjoys dipping these in ranch dressing, so I will usually have that on hand for dipping.
- These make a wonderful appetizer for big gatherings and are a great item to bring to potlucks or picnics. They are also perfect for football season and/or tailgate parties!
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