12jalapeno peppers, halved, scraped of seeds and membranes
8ouncescream cheese, softened
1⁄2cupshredded cheddar cheese
1⁄2cup shredded monterey jack cheese
1⁄2cupbacon, cooked and crumbled
2tablespoonspork, rub we like McCormick’s Grill Mates Hickory BBQ Pork Rub
NUTRITION INFO
Serving Size: 1 (96) g
Servings Per Recipe:6
Calories: 265.7
Calories from Fat 220 g83 %
Total Fat 24.4 g37 %
Saturated Fat 12.9 g64 %
Cholesterol 68.1 mg 22 %
Sodium 331.3 mg 13 %
Total Carbohydrate3.6 g 1 %
Dietary Fiber 0.8 g3 %
Sugars 2.5 g9 %
Protein 8.5 g 17 %
DIRECTIONS
Preheat oven to 425 degrees Farenheight. Cover a baking sheet with aluminum foil.
Clean, halve and scrape the jalapenos, making 24 halves.
In a microwave safe bowl, nuke the cream cheese in 30 second intervals until soft. Blend in the shredded cheeses and bacon until combined.
Using a butter knife, fill each jalapeno with the cheese blend, scraping the knife across so that the tops are flat and level with the sides of the peppers. Sprinkle with the pork rub.
Place jalapenos on foil-covered pan in the middle of the oven and bake for 20 minutes. That’s it – easy-peasy! Enjoy!