- 12 ounces cream cheese, at room temperature
3/4 cup grated monterey jack cheese
1/4 cup finely chopped sun-dried tomatoes
2 tablespoons chopped basil leaves
2 garlic cloves, chopped
Kosher salt and freshly cracked black pepper
16 large jalapeño peppers
16 slices of bacon
- Preheat oven to 325°F, and line a half-sheet pan with tinfoil.
- In a mixing bowl, fold together the cream cheese, monterey jack, sun-dried tomatoes, basil, garlic, and a pinch of salt and pepper.
- Slice a T-shaped slit in each pepper and remove the ribs and seeds. Fill the peppers with filling. Wrap the peppers with bacon and bake for 30 to 40 minutes or until the bacon is crispy.
- Serve warm.
- Vegetables, Appetizers
- North American
- 16 jalapeño poppers