One 8-ounce pkg reduced fat or fat free cream cheese, softened
3 tablespoons fat free half & half
6 slices turkey bacon, cook crisp and crumbled
1/4 teaspoon garlic powder
1 teaspoon Susan Maria's Cancun Chili Mix
1 1/2 cups shredded Colby-Jack cheese
12 large-sized jalapeno peppers
Preheat oven to 350 degrees.
In a medium bowl combine the cream cheese, half & half, turkey bacon, garlic powder, chili mix, and 1 cup of the shredded cheese; set aside. Cut peppers in half, lengthwise; remove seeds and ribs. Stuff with about 2 tablespoons of the cream cheese mixture. Place on a baking sheet. Sprinkle with remaining cheese and a dusting of chili mix. Bake for 30-40 minutes or until peppers are tender. Makes 12 servings (two stuffed peppers each).
If making it into dip: finely mince a seeded pepper (or to taste) and stir into cheese mixture. Microwave, stirring a couple of times, until smooth and hot.
Pairs Well With
Per Serving: 110 Cal; 9 g Protein; 5 g Tot Fat; 4 g Carb; 1 g Fiber; 1 g Sugar; 368 mg Sodium
And you don't have to stuff them...I've made it into a dip with a few slices of the pepper mixed in instead. Wonderful to scoop up with your Protein Chips or to spread on juicy burgers. You could also add diced shrimp or cooked sausage - anything you like to the filling. - Linda