Ingredients

The following ingredients have 24 Servings
  • 12 jalapeños
  • 1 block cream cheese ((low fat version not recommended. You can do homemade pimento cheese instead; see note for recipe link))
  • 8 slices bacon (smoked, raw)

Instruction

  • Preheat the oven to 375 degrees F.
  • Slice each jalapeño down the middle and remove both the stem and the seeds. To remove the seeds you can either use a spoon or your finger. If desired, this step can be done while wearing latex gloves, but whatever you do don’t rub your eyes after handling the pepper seeds!
  • Cut the raw bacon in thirds using either a knife or culinary scissors.
  • Using a spoon, fill the jalapeño halves with cream cheese. It’s okay if it gets a little messy.
  • Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
  • Protect the baking sheet with a piece of foil and place a drying rack or other cooking rack on top of the foil-lined baking sheet. Place the completed jalapeños on the rack so the bacon grease can drain onto the foil.
  • Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp. Serve warm and enjoy!