Stuffed Jalapenos
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
- 2 tablespoon milk
- 8 ounce cream cheese
- 1 tablespoon onion
- 1 cup cheddar
- 2 pound jalapeno peppers
- Carbohydrate 3.2065755 g
- Cholesterol 18.437 mg
- Fat 6.040621625 g
- Fiber 1.2565249786973 g
- Protein 2.69806825 g
- Saturated Fat 3.4120316125 g
- Serving Size 1 1 Serving (62g)
- Sodium 72.0972125 mg
- Sugar 1.9500505213027 g
- Trans Fat 0.744164899999999 g
- Calories 75 calories
You will want to use gloves when working with the peppers, remove tops, slice in half and remove veins and seeds. Pre-heat oven to 350 The oil will make your hands burn for hours. Can be very painful and annoying. The veins and seeds are where the 'heat' is in jalapenos. The more that is removed the milder the peppers will be. Rinse thoroughly. In mixing bowl, combine all ingredients except peppers. Spoon mixture into pepper halves and place on a baking sheet. Bake for 20 or until peppers are softened, but not too soft, and cheese is melty. serve warm. but yummy cold too. ** I have also made this as a side dish. I cut the peppers ( after seeding them) into bite sized pieces, mix together with the cheese filling and baked covered until peppers are soft then uncover about 10 minutes to brown the top
