Ingredients
Scale
- 6 Poblano Peppers
- 1 bag ( 3oz) real bacon bits
- 1 bag (2 cups) cheddar jack shredded cheese
- 2 containers (8 0z each) chive & onion cream cheese spread
Instructions
- Preheat the oven to 350ºF. Line 2 backing sheets with parchment paper. Remove the tops, seeds and membranes of the poblano peppers. Then cut it into 4 pieces to 8 pieces as desired. Place all the peppers on the baking sheet. Take a butter knife and spread cream cheese onto each pepper. Then sprinkle the bacon bits on top of the cream cheese. Top off the peppers with the shredded cheese. Bake in the oven for 10 to 12 minutes.
Notes
- Use latex gloves when cuttting the peppers so the spice of the pepper won’t get on your finger nails and skin.
Nutrition
- Serving Size: 30
- Calories: 47
- Sugar: 1
- Sodium: 98
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 2
- Protein: 3
- Cholesterol: 8