Shell’s Stuffed Jalapeños
These stuffed jalapenos are such a hit at any party. But they are also delish served alongside a delicious grilled steak. Two tips – Best to double the recipe because they go FAST and use gloves when handling the jalapenos!!
Ingredients
- 8 oz brick of cream cheese, room temperature
- ¾ - 1 cup Sharp Shredded Cheddar Cheese
- ¾ - 1 cup Shredded Pepper jack Cheese
- ¾ - 1 cup Cooked, crumbled bacon or sub with pre-packaged real crumbled bacon, such as Kirkland at Costco or Members Mark at Sam’s
- 10 Jalapeños makes 20
- Salt and Pepper to taste
Instructions
- Preheat oven to 450 degrees
- In a medium bowl, mix the softened cream cheese, cheddar and monterrey Jack cheeses. You can add as much or as little of the shredded cheeses as you like but I usually go on the heavy side!
- Add bacon to cheese mixture and combine thoroughly.
- Add salt and pepper to taste. Mix once again. Set mix aside in the fridge for at least 30 minutes.
- Slice Jalapeños length wise, keeping stems on. Remove the seeds and membranes. Tip: A citrus spoon helps accomplish this better than a regular spoon.
- Place jalapenos on parchment or foil lined, rimmed baking sheet.
- Using a spoon, fill the jalapeno boats with the cheese mixture, pressing gently to eliminate any gaps or air pockets. Tip: Chilling the cheese mixture for at least 30 minutes will help it adhere better to the jalapenos and produce a nicer presentation.
- Bake at 450 degrees for 10-12 minutes.