Servings: 12
Ingredients
- 10 x jalapeno pepper
- 1/4 c. light cream cheese
- 1/4 c. salsa
- 1/2 c. shredded cheddar cheese
- 3/4 c. fresh breadcrumbs
- 2 Tbsp. minced parsley
- 2 Tbsp. butter, melted
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Wearing rubber gloves to protect hands cut peppers in half lengthwise.
- With small knife, scrape out seeds and membranes, leaving stem intact.
- In bowl, combine Cheddar cheese, cream cheese and salsa; blend in 1/4 c. (50 mL) bread crumbs.
- Spoon filling into each pepper half.
- In small bowl, toss together remaining bread crumbs, parsley and butter.
- Top each jalapeno with bread crumb mix. (Make-ahead: cover and chill for up to 24 hrs.)
- Bake in oven for 20 min or possibly till topping is golden brown and crisp.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 35g | |
Recipe makes 12 servings | |
Calories 78 | |
Calories from Fat 41 | 53% |
Total Fat 4.68g | 6% |
Saturated Fat 2.75g | 11% |
Trans Fat 0.0g | |
Cholesterol 13mg | 4% |
Sodium 137mg | 6% |
Potassium 70mg | 2% |
Total Carbs 6.34g | 2% |
Dietary Fiber 0.7g | 2% |
Sugars 1.11g | 1% |
Protein 2.72g | 4% |
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