Ingredients

The following ingredients have 20 Servings
  • 1 garlic bulb
  • 1 tsp avocado oil or EVOO
  • 10 jalapenos
  • 8 ounces cream cheese*
  • 1 tsp dried chives
  • 1 stalk green onion or chives for garnish
  • 10 slices bacon (uncooked, cut in half )
  • 20 toothpicks (optional)

Instruction

  • Preheat oven to 400F. Line a baking sheet with parchment paper or aluminum foil, either is fine.
  • Cut the top part off a head of garlic. Drizzle with oil and wrap in aluminum foil. Bake for 45 minutes to 60 minutes. Until garlic is fork-tender.
  • Cut jalapeños length-ways. Remove all the seeds and membranes (wear gloves for this process.)
  • Squeeze creamy roasted garlic from the skin into a medium bowl, add in cream cheese and green onions. Mix until well combined.
  • Spoon filling equally among all 20 jalapeños. Wrap each stuffed jalapeño with 1/2 slice of bacon. You can stick a toothpick through the center to ensure the bacon doesn't come off. For the most part (all but five), mine stayed on without this extra step, so it's up to you! I found that even if the bacon comes off while cooking, as it cools it will wrap around the jalapeño again no problem.
  • Place wrapped and stuffed jalapeños on the baking sheet. Bake for 22-25 minutes or until they are crispy. I broiled mine for 3-5 minutes to make them EXTRA crispy.