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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 11 ounce Jar pickled jalapeno peppers liquid removed
- 8 ounce Package cream cheese, softened
- 1/2 sm Onion, grated
- 4 slc Bacon, cooked, liquid removed, and crumbled
- 1 dsh Celery salt Pitted olives, sliced (optional) Pimiento-stuffed olives, sliced (optional) Pimiento strips (optional) Cooked crumbled bacon optional
Direcciones
- Rinse peppers; remove stem end. Cut peppers in half lengthwise; remove seeds. (Wear rubber gloves when working with peppers)
- Beat cream cheese till fluffy; stir in onion, 4 slices crumbled bacon, and celery salt. Spread each jalapeno pepper half with cream cheese mix; garnish with olives, pimiento, or possibly additional crumbled bacon, if you like.
- Yield: about 2-1/2 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 79 | |
| Calories from Fat 57 | 72% |
| Total Fat 6.54g | 8% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 282mg | 12% |
| Potassium 102mg | 3% |
| Total Carbs 4.09g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.85g | 2% |
| Protein 1.56g | 2% |
