TULSA - These hot Mexican peppers make an amazing appetizer to warm up those cold winter evenings.
- 10-12 medium to large jalapeno peppers
- 8 ounce package cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1/2 cup bacon bits
- 1 jalapeno, diced
- cracked black pepper
- (Optional) Additional minced hot peppers
Cut jalapenos long-ways and remove seeds. Cover baking sheet with foil, and bake jalapeno halves at 350 degrees for 10 minutes.
While peppers cook, mix all other ingredients until well blended.
Remove peppers from oven and let cool for 5 minutes. Stuff peppers with cheese/cream cheese mixture.
Bake for 10-12 minutes or until cheese is hot and starting to bubble. Serve while warm.
Optional: Add additional minced hot peppers (habanero, cayenne, tabasco) to cheese mixture to amp up the heat.