Chiles Rellenos
(baked, not fried/ breaded)

25 medium-sized fresh jalapeno peppers
8 oz. pkg. cream cheese, softened
3 c. finely shredded cheddar cheese (12 oz.)
1-1/2 tsp. Worcestershire sauce
4 bacon strips, cooked and crumbled.

Cut jalapenos in half lengthwise. (If you're not used to doing this, wear rubber or plastic/ latex gloves to protect your hands. Avoid touching your face!) Remove seeds and membranes from peppers (the seeds are wear the real heat is). In a large saucepan, boil peppers in water for 5 to 10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside.

In a small mixing bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce. Spoon 2 tsp. into each jalapeno half; sprinkle with bacon. Place on a greased baking sheet. Bake at 400 for 5 to 10 minutes or until cheese is melted. Serve warm. Yield: about 4 dozen.