Halve and clean out jalapeno peppers or mini sweet peppers
Filling:
8 oz, cream cheese1 t. garlic minced in oil
2 long green onion stalks diced
1 1/2 handfuls of shredded mozzarella cheese
Mix and heap in the pepper shells. Place on a baking sheet.
Sprinkle with Bacon bits if desired.
Bake 375 degrees for 20 min.
Spread any extra filling on a tortilla and bake until crispy.
My crew loves when I have extra jalapeno poppers. I blend them up to make a dip for chips or crackers!
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