Give your taste buds a tingle with this simple crowd pleaser. The creaminess of the cheeses, combined with the saltiness of the bacon, compliments the heat of the jalapeño. We paired this savory appetizer with a cold refreshing Corona!
25 Medium jalapeño peppers 1 8 oz. package cream cheese 3 cups 12 oz. shredded cheddar cheese 1 1/2 teaspoons Worcestershire sauce 4 slices bacon, cooked and crumbled Cut jalapeño peppers in half lengthwise, remove seeds and membranes. Cook peppers in boiling water 5 to 10 minutes (Boil only 5 minutes to help retain heat of pepper. Boil longer to decrease of pepper). Drain well. Combine cream cheese, cheddar cheese, and Worcestershire sauce, stir well. Place 1 heaping teaspoon cheese mixture in each pepper half, sprinkle with bacon. Place on a baking sheet. Bake 400 degrees for 5 minutes or until cheese is melted. Yield: 50 appetizers.