So as bad as I wanted fall weather to come and stay, I am SO thankful that its held off a bit. The last part of September, our tomato plants FINALLY, after doing awful all summer, started producing. YAY! We also have an abundance of jalapenos and red peppers.
I can’t let all those good peppers go to waste, so I was on the look out for recipes using either. For the Red Peppers, we’ll do Steak Fajitas or Southwest Cream Cheese Stuffed Red Peppers. Here is what I found for the jalapenos:
I am in LOOOVE with this dip! Tastes JUST like Jalapeno Poppers! I don’t like a lot of heat, so we seeded the jalapenos, it was perfect, even the kids could eat it.
- 6 whole Small, Fresh Jalapenos (or 3 Lg)
- 4 ounces, weight Chopped Green Chilies
- 12 ounces, weight Softened Cream Cheese
- ½ cups Sour Cream
- ½ cups Mayonnaise
- 2 teaspoons Garlic Powder
- 2 teaspoons Salt
- 1 cup (generous Cup) Fiesta Cheese
- ½ cups Real Bacon Crumbles
- ½ cups Panko Bread Crumbs
- ½ cups Parmesan Cheese, Grated
Carefully slice and seed jalapenos, reserving some seeds to stir back in, ONLY if you like it spicy. Preheat oven to 400*.
Combine jalapenos, green chilies, cream cheese, sour cream, mayo, garlic powder, salt, chili powder, fiesta cheese and bacon bits. Spread into baking dish and top with bread crumbs and parmesan cheese. (1 did 1 ramekin and 1 mini oval baking dish, pictured above) Bake for 15 minutes, then broil for 2 minutes, watching carefully, until crumbs are just turning golden brown.
Serve warm with tortilla chips.
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