FEBRUARY 2008 RECIPE

JALAPENO PEPPER POPPERS

1- 8 oz Block of Cream Cheese                    1/4 Teaspoon Chili Powder

1- Cup (4 oz)  Cheddar Cheese                   1/4 Teaspoon Garlic Powder

1- Cup (4 oz) Monterey Jack Cheese           1/4 Teaspoon Salt

6- Strips Bacon Cooked and Crumbled        1/2 Cup Dry Bread Crumbs

1- Pound of Fresh Jalapeno Chilies, halfed lengthwise and seeded

Sour Cream, Onion Dip, Ranch Dressing or Pepper Jelly to Dip

In a mixing bowl, combine cheese, bacon, and seasoning.  Mix well.  Spoon about two tablespoons into each pepper half.  Roll in bread crumbs.  Place on a greased 15x10 inch baking pan.  Bake uncovered at 300 degrees for 20 minutes if you want spicy, 30 minutes for medium hot, or 40 minutes for mild.

TIPS:

• I use bacon bits instead of fresh bacon.  The package states the equivalent amount of bits for each strip of bacon
• Instead of using the Cheddar Cheese and Monterey Jack Cheese, I use 3- 8 oz blocks of cream cheese. 
• If you want it really hot, leave a few seeds in the peppers