Ingredients
24 medium fresh jalapeno peppers1 package (8 ounces) cream cheese, softened3 cups finely shredded cheddar cheese1-1/2 teaspoons Worcestershire sauce4 bacon strips, cooked and crumbled
Preparation
Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside.
In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoons into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.
