Paula Deen'S Bacon Wrapped Stuffed Jalapenos
- 16 fresh jalapeno peppers
- 2/3 cup black beans, drained and rinsed
- 1/2 cup frozen corn, thawed
- 1/2 cup cheddar cheese, shredded
- 1/3 cup cream cheese, softened
- 1 1/4 teaspoons chili powder
- 1/2 teaspoon cumin
- 8 slices bacon, cut in half (optional)
- Preheat oven to 425 degrees.
- She says line a rimmed baking sheet with parchment paper. But I would set them on a baking rack in the rimmed baking sheet to get them out of the grease although they are harder to get out that way.
- Cut a lengthwise slit down center of each pepper.
- Cut a crosswise slit at top of each pepper to form a T.
- Carefully remove seeds from inside of peppers, leaving peppers intact.
- In a large bowl, combine black beans, corn, both cheeses, chili powder, and cumin.
- Spoon about 1 1/2 tablespoons bean mixture evenly into each jalapeno.
- Fold bacon half slice around each jalapeno.
- Secure with wooden picks, if needed.
- Bake for 15 minutes or until bacon is cooked through.
- Serve immediately.
peppers, black beans, frozen corn, cheddar cheese, cream cheese, chili powder, cumin, bacon
Taken from www.food.com/recipe/paula-deens-bacon-wrapped-stuffed-jalapenos-413108 (may not work)