Directions:
- Cut off the stem of each jalapeno and de-seed it carefully, using caution not to tear the pepper.
- It is easiest to de-seed it with a potato peeler.
- To make them cooler you can set them in ice water over night.
- Carefully fill each pepper with cream cheese.
- Wrap each pepper with a slice of bacon making sure to cover the cream cheese end.
- Close the end of bacon with a toothpick inserting it all the way through the pepper.
- Fry in a electric skillet until bacon is done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.6 Kcal (1761 kJ) | ||
| Calories from fat | 354.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.38g | 61% | |
|---|---|---|---|
| Cholesterol | 74.14mg | 25% | |
| Sodium | 611.91mg | 25% | |
| Potassium | 293.94mg | 6% | |
| Total Carbs | 4.46g | 1% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 12.36g | 25% | |
| Vitamin C | 50mg | 83% | |
| Calcium | 25.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 294.13 Kcal (1231 kJ) | ||
| Calories from fat | 247.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.54g | 61% | |
|---|---|---|---|
| Cholesterol | 51.85mg | 25% | |
| Sodium | 427.91mg | 25% | |
| Potassium | 205.55mg | 6% | |
| Total Carbs | 3.12g | 1% | |
| Sugars | 1.53g | 9% | |
| Dietary Fiber | 0.88g | 5% | |
| Protein | 8.64g | 25% | |
| Vitamin C | 35mg | 83% | |
| Calcium | 18.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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