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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 32 |
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Guests who head straight for a tray of jalapeno poppers will devour this crowd-pleaser just as fast. The blue cheese-flavored filling is wonderful, but itâs the slight crunch from bread crumbs and crumbled bacon that sets them apart from any other version.Charlene Chambers, Ormond Beach, Florida Ingredients:
16 jalapeno peppers |
1 package (8 ounces) cream cheese, softened |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1 cup (4 ounces) sharp shredded cheddar cheese |
1/2 cup crumbled blue cheese |
6 bacon strips, cooked and crumbled |
1/4 teaspoon salt |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/4 teaspoon grated lemon peel |
1/4 teaspoon chili powder |
1/2 cup panko (japanese) bread crumbs |
sour cream or ranch salad dressing |
Directions:
1. Cut jalapenos in half lengthwise and remove seeds; set aside.
2. In a small bowl, beat the cheeses, bacon, salt, onion powder, garlic powder, lemon peel and chili powder. Spoon into pepper halves. Dip tops of stuffed peppers into bread crumbs.
3. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 20-25 minutes or until heated through. Serve with sour cream or ranch dressing. Yield: about 2-1/2 dozen.
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