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Two versions in this recipe.
Can be made a day ahead and kept in the fridge until ready to cook.
Prep time: 15 minutes
Cook time: 25 minutes
Yield: Makes 12-24 servings (depending on how you've cut the jalapeños).
12 jalapeno peppers (see Recipe Note)
1/4 cup minced onion
1/4 cup chopped fresh cilantro
3/4 cup cream cheese
1 1/2 teaspoons cumin
1 teaspoon salt (more or less to taste)
2 ounces jack cheese, cut into 2 1/2-inch long batons
12 jalapeño peppers (see Recipe Note)
1/4 cup chopped cooked bacon
1/4 cup minced onion
1/2 cup shredded jack cheese, plus another 2 ounces of jack cheese cut into 2 1/2-inch long batons
1/4 cup chopped fresh cilantro
1 1/2 teaspoons cumin
1 teaspoon dried oregano
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1st Keep
 DAPHNE
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