It’s been a hot minute since I posted anything, but these beautiful jalapeno peppers got me excited! The peppers at Ringo En Orchard are going strong, it is nearly the end of a beautiful September, and they are still plentiful.

• 10-12 largeish jalapeno peppers
• 8 oz (1 large pack) cream cheese
• 1/2 a small onion, finely grated
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cup shredded cheddar cheese (I like to use extra old)
• 1/4 cup finely sliced chives

TOPPING

• 1/2 a pack of bacon, sliced finely, cooked, then crumbled
• 1/3 cup finely crumbled tortilla chips

Combine softened cream cheese with the onion, garlic powder, salt, pepper, shredded cheese.

Slice jalapeno peppers in half, remove membrane and seeds (I like using gloves for this).

Scoop cheese mixture into jalapeno halves, sprinkle bacon and tortilla chips over top.

At this point, you can either freeze them in a single layer to serve up another time, (when frozen, place in freezer bag or airtight container), or heat and serve!

Bake at 400 for 20 minutes.

These are naturally gluten free if you make sure your bacon and tortilla chips are gluten free. It’s easy to turn these vegetarian by leaving out the bacon.