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A simple twist on cheese stuffed jalapeno poppers.
12 each jalapeno peppers, whole
6 ounces cream cheese
1/2 cup shredded cheddar cheese
1/4 cup enchilada sauce
1/2 cup shredded Monterey jack cheese -- Mexican blend
How To Prepare:
Cut jalapenos in 1/2 and clean, removing cap as well, Mix cream cheese and cheddar well. Stuff into each pepper half and place close together in an 8x8 baking pan. Spoon a thin layer of enchilada sauce over the top then sprinkle on the remaining cheese.
Bake, uncovered for 20 minutes.
Number of Servings:
Carbs per serving - include all nutritional information if known: