Ingredients
12 Jalapeno peppers, stems and seeds removed, cut in half
1 brick (250 g) cream cheese, softened
2 Tbsp. mayonnaise
1 box Sweet n’ Spicy Peach Jalapeno Cheeseball Mix
1 cup shredded white cheddar cheese
12 strips of bacon, cut in half
Instructions
Preheat oven to 450°F. Combine seasoning and topping mix of the Sweet n’ Spicy Peach Jalapeno Cheeseball Mix with cream cheese and mayonnaise; add grated cheese and mix until blended. Press 1 ½ teaspoons cheese mixture in each pepper half. Do not overfill. Wrap filled pepper half with an half strip of bacon. Secure with a toothpick. Transfer poppers to a parchment-lined baking sheet. Bake for 25 minutes or until bacon is crisp. These can also be prepared ahead of time and placed in the freezer until ready to bake.
Products Used
