Stuffed Jalapenos


pounds Jalapenos peppers, seeded and cut in half
2 packages of Hidden Valley Ranch Dressing powder
3 8 oz. packages Cream cheese, at room temperature and softened
Bacon slices, cut in half
Tony Chachere’s Creole Seasoning
Toothpicks soaked in water.


In a large bowl place the 3 packages of cream cheese and soften. You can use the microwave if you have one for less than 30-40 seconds.
Add the Hidden Valley Ranch Dressing, Tony Chachere’s Creole Seasoning and mix well.
After the peppers are seeded, cleaned and dried fill the hallow side with the cream cheese. Wrap bacon around it and keep in place with a tooth pick. Do not poke all the way thru the peppers.
Place on aluminum foil and place on the grill for 20 to 25 minutes. The bacon has to be golden brown.
* Shrimps, bacon can be added as well as shredded cheddar cheese or Mexican cheese mix.


During our trip to Colorado last year I meet two wonderful ladies, Jody and Tommie. They kindly invited us to their place for dinner and prepared some of the best stuffed jalapenos I ever had. I did asked for the recipe and since last year I have tried fixing it. Well no success there… they never tasted as good, never hold the shape and always missed something.

This year both ladies were in Colorado. I jumped as fast as I could to the opportunity to have them show me how they made those wonderful little jalapenos peppers that have been in my mind since last year. They, of course, kindly obliged.

Love them, that is the only way I can describe the stuffed jalapenos. Easy to prepare, 20 minutes to cook and a second to be enjoyed.

The huge plate was gone before we knew it. The evening dinner proceeded to be prepared with lots of fun and laughter.




Friday, July 13, 2012 - 12:55pm


Related Cooking Videos