Ingredients:
- 20 whole fresh jalapenos, 2-3 inches in size
- 2 cubes cream cheese, softened (about 1/3 of the cream cheese block)
- 1 pound thin (regular) bacon, sliced into thirds
Directions:
If you have them, slip on some latex gloves for the pepper prep...
Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Using a spoon, smear softened cream cheese into each jalapeno half. Wrap jalapeno with one piece of bacon (1/3 slice). Secure by sticking toothpick through the middle.
Bake jalepenos on a rack (with cookie sheet underneath rack to let drippings fall) in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.
Serve immediately, or they’re also great at room temperature.
*www.pioneerwomancooks.com