Open Faced Jalapeño Poppers
Ingredients
- 2 cups Colby-jack or Mexican blend cheese, shredded
- 8 ounces cream cheese, softened
- 1⁄4 cup bacon crumbles, cooked
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon garlic powder
- 12 – large fresh jalapeño peppers (about 1 pound), cut in half lengthwise and seeded.
Directions
- Preheat the oven to 300°F and spray an aluminum foiled sheet pan with oil.
- Add all the ingredients, except the peppers, to a bowl and mix well to combine.
- Working over a sheet pan, spoon the cheese mixture into each of the 24 seeded jalapeño halves, overfilling them slightly.
- Bake for about 30 minutes before serving hot.
