Baked Cream Cheese Jalapeño Peppers
12 fresh Jalapeño peppers, halved lengthwise, stems, seeds and membranes removed
1/2 container Philadelphia Light Cream Cheese - Chive & Onion
1/4 cup finely shredded Cheddar Cheese
Pre-heat oven to 425.
In bowl, combine cream cheese and shredded cheese. I also used 1/2 of one jalapeño and chopped it finely and mixed it.
Spoon cheese mixture into jalapeños. Place on foil lined baking sheet. Bake for 15 minutes.
Note: The peppers I used were about 3 inches long, if using larger peppers either double recipe or use 6 peppers only. Also double the nutritional info.
(I forgot to take a picture until I already dirtied my plate!)