Try this Cheesy Jalapeno Peppers - Sl 9/80 recipe, or contribute your own.
Suggest a better descriptionRinse peppers; remove stem end. Cut peppers in half lengthwise; remove seeds. (Wear rubber gloves when working with peppers) Beat cream cheese until fluffy; stir in onion, 4 slices crumbled bacon, and celery salt. Spread each jalapeno pepper half with cream cheese mixture; garnish with olives, pimiento, or additional crumbled bacon, if desired. Yield: about 2-1/2 dozen. From Margot Foster of Texas, in September, 1980 "Southern Living". Typos by Jeff Pruett, dictating. Posted to bbq-digest by johncartlidge@lucent.com on Mar 24, 1998
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Serving Size: 1 Appetizer (19g) | ||
Recipe Makes: 30 | ||
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Calories: 69 | ||
Calories from Fat: 61 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 257.1mg | 9 % | |
Potassium 32.6mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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