Holidays tend to come with a nearly impossible list of things to get ready. Let slow cooking give you a fresh start in the kitchen this spring! Get your crocks...
Mexican Fiesta Dip
We know you’re going to love this creamy, dreamy pasta as much as we do. And so will your kiddos! Submitted by Amanda Stice
They are done when the skin of the jalapenos start to wilt and look wrinkly.
Serve hot or at room temperature. I like them best at room temperature.
- 10 Jalapenos
- 1/2 Package Cream Cheese
- 1/4 Cup Sour Cream
- 1/3 Cup Shredded Parmesan Cheese
- 10 bacon strips, cut in half
Wearing gloves, cut the jalapenos in half lengthwise. Devein and rinse out the seeds for the mildest temperature, leave vein in and majority of the seeds for the highest intensity.
In a bowl, mix together your stuffing mixture of cream cheese, parmesan cheese, sour cream. Spread mixture over jalapenos.
Wrap bacon around jalapenos. (I used around 4 qt slow cooker for this dish.)
Put the 1/3 cup of water at the bottom of your slow cooker, and lay the stuffed jalapenos on top.
Cover and cook on high for 2-3 hours, or on low for 3-4.
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