Thursday, August 10, 2006

Cheese & Bacon Jalapeño Rellenos


18 fresh jalapeño peppers
4 oz. cream cheese
1 cup shredded cheddar cheese
1/2 cup bacon bits
2 tbsp. chopped onion
2 tbsp. fresh cilantro
1 clove garlic, peeled & chopped

1. Using plastic gloves, slice peppers in half, lengthwise. Remove the seeds & membranes witha small paring knife. Rinse out the seeds with cold water and pat dry.

2. Heat oven to 375ºF. Line a baking sheet with foil and spray with non-stick cooking spray; set aside.

3. Combine the cream cheese, cheddar cheese, bacon bits, onion, cilantro & garlic in a food processor and pulse the mixture until well blended.

4. Spoon the mixture into the jalapeño halves and arrange on the prepared baking sheet, filled-side up. Bake on the center oven rack for 10 minutes or until cheese is melted.

Makes: 18 servings
(2 halves per serving)

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