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Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- 1 -2 dozen jalapeno
- 8 ounces cream cheese
- 6 ounces smoked gouda cheese
- 1 tablespoon bacon bits
- 0.5 (8 ounce) can crushed pineapple
Method
- Soften cream cheese, grate the gouda, partially drain the can of crushed pineapple and combine all with the bacon bits.
- While that rests, cut the stem ends off 1 to 2 dozen jalapenos, depending on their size. Remove the seeds and the membrane. Using a small spoon or knife stuff each jalapeno.
- Place the filled jalapenos in a rack and cook on the grill or in the oven at 350° for 30-45 minutes, again, depending on the size.
- Keep some of the cheese mixture to serve with them because some of the cheese will bubble out. I use a foil bread pan and cut X's in the bottom, place upside down and press the jalapenos into each hole. Can usually get 6-8 in each. Makes cleanup easy, just throw them away after. I also have a jalapeno rack I got at a store, but the foil is way easier and will accommodate various sized jalapenos. All love these with the hot peppers and the sweetness of the pineapple. The smoked gouda is a nice touch and differs greatly from cheddar. Can also dice jalapeno to add to the cheese mix. ENJOY.
