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in cook





















| Fat | 39g | 59% |
| Saturated | 20g | 98% |
| Carbs | 2g | 1% |
| Sugars | 1g | 0% |
| Protein | 15g | 30% |
| Cholesterol | 101mg | 34% |
| Sodium | 598mg | 25% |
| Calcium | 311mg | 31% |
| Magnesium | 17mg | 4% |
| Potassium | 150mg | 4% |
| Iron | 1mg | 3% |
| Zinc | 2mg | 11% |
| Vitamin A | 897IU | 18% |
| Thiamin (B1) | 0mg | 6% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 12µg | 3% |
| Vitamin B12 | 1µg | 10% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 2µg | 3% |
| Fatty acids, total monounsaturated | 13g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |

Stuffed japaleños are great for parties and picnics. Out here in the West, we like these stuffed jalapeños instead of cheese and crackers. It's kind of more of a manly hors d'oeuvres.
Preheat oven to 350 degrees. Prepare the jalapeños. In a bowl, mix together the cream cheese and Cheddar cheese. Stuff the jalapeño halves with the cheese mixture.
Wrap each stuffed pod tightly with a half-strip of bacon. Use a toothpick to hold it in place. Arrange jalapeños in a single layer on a lightly greased medium-sized baking sheet. Bake for about 30 minutes, but cooking time can vary, so keep an eye on it. When the bacon is cooked, the jalapeños are done.