Ingredients
8
medium (about 3 inch) jalapeño chiles, halved lengthwise, seeded
1/2
cup fat-free cream cheese spread (from 8-oz container)
1/4
cup shredded pepper Jack cheese (1 oz)
2
medium green onions, finely chopped (2 tablespoons)
1
tablespoon cooked real bacon pieces or bits (from 3-oz jar)
1/2
teaspoon salt
1
tablespoon chopped fresh cilantro
Preparation
Heat oven to 350°F. Spray cookie sheet with cooking spray. Place chile halves, cut sides up, on cookie sheet.
In small bowl, mix cream cheese spread, pepper Jack cheese, onions, bacon and salt. Divide mixture evenly among chile halves, spreading filling out level with sides of chile.
Bake 30 minutes or until tops are light golden brown and chiles are tender. Sprinkle with cilantro. Serve warm.
