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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450 degrees. Prepare broiler pan by spraying with a non-stick spray. | 2. Remove stems from peppers and cut each pepper into 1/2" to 3/4" rounds (you should get about 3 from each pepper). | 3. Using a paring knife or an apple corer, remove seeds and ribs from the inside of each pepper round (rubber gloves will be your best friend during this step). I rinse off the pepper after they're seeded to remove some of the spicy oils. (Alternate method: you can also slice in half lengthwise, clean out the seeds and ribs, then slice crosswise. This is a little quicker.). | 4. Lay out the halved bacon slices. Place a pepper round in the middle of each one. | 5. Stuff each pepper round with cream cheese and top with a sprinkle of cheddar cheese. | 6. Fold each end of bacon over the pepper round, overlapping the ends and securing with a toothpick. | 7. Place on broiler pan and bake for 20-25 minutes or until bacon is fully cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jalapeno pepper	15 -20			0.0	0.0	0.0	0.0
cream cheese	8	ounces		669.06	7.938	16.1028	64.8648
cheddar cheese	1	cup	shredded	-	-	-	-
bacon	2	packages	cut	3686.28	11.3152	111.5608	350.8596
toothpick	40 -50			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.