Cheese-Stuffed Jalapeno's

These jalapenos are from my garden. When I am not making salsa or have enough of a harvest to pickle and can the jalapenos--I love to make these tasty appetizers.

12 medium jalapeno peppers

4 oz cream cheese, softened

1 1/2 cups shredded cheese (Cheddar or Colby Jack)

additional shredded cheese to sprinkle on top of filling
3/4 tsp. Worcestershire sauce

bacon cooked and crumbled

(I use Kirkland bacon bits, but can cook and crumble 2 bacon strips)

Wear disposable gloves and cut jalapenos lengthwise to make a shell. The cheese filling stays in better if you cut a small part of the pepper to make a shell, instead of cutting it into equal halves. I will save the jalapeno tops and put some filling on top for the chef to taste after baking!

Place peppers in boiling water for 7-10 minutes. Drain and rinse in cold water; set aside. The longer the peppers boil the milder they become.

In a small mixing bowl, beat cheeses and Worcestershire sauce until mixed.

Spoon filling into each jalapeno shell, remember the cheese will melt-so don't overfill or it will melt off jalapeno when warmed. Add a small amount of shredded cheese on top of cheese filling. Place on a greased cookie sheet and bake 400 degrees 5 minutes or until cheese is melted. Sprinkle with crumbled bacon. Serve warm.