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Recipe Name: Cheesy Jalapeno Peppers - Sl 9/80 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 30

Ingredients:
11 Ounce(s) Jar pickled jalapeno peppers
drained
8 Ounce(s) Package cream cheese
softened
1/2 Onion, grated
4 Bacon, cooked drained and
crumbled
1 Dash(s) Celery salt
Pitted olives, sliced
optional
Pimiento-stuffed olives
sliced optional
Pimiento strips, optional
Cooked crumbled bacon
Directions:
Rinse 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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 63
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 13.3mg
Sodium: 114.9mg
Potassium: 50.3mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: 1.7g


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