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This recipe was featured in 2009 Holiday Recipe Contest.
1 cup cream cheese, softened
1 cup shredded Colby jack cheese
3/4 cup smooth peanut butter
1/2 cup chopped onion
4 teaspoons seasoned salt
2 teaspoons garlic powder
24 large jalapeños
48 slices bacon
Mix cream cheese, shredded cheese, peanut butter, onion, salt and garlic. Cap or cut slit in jalapeños and seed them, then stuff with cream cheese mixture. Wrap jalapeño with two slices bacon, being careful not to overlap bacon ends too much, and secure with toothpick. Grill 30 to 45 minutes on low heat or until bacon is crisp.
Servings: 12. Serving size: 2 peppers. Per serving: 388 calories, 25.2 g protein, 29.2 g fat, 7.4 g carbohydrates, 2.3 g fiber, 2,437 mg sodium, 65 mg cholesterol
Dena Torres Whisenant, Pedernales Electric Cooperative