I was blessed last weekend with a bounty of Jalapenos from Phillip's Aunt Rita. They have been sitting on my counter staring at me since then. I decided to make some snacks out of them, and turned to my favorite cowgirl The Pioneer Woman. These were so simple to make, and they hit the spot. I will for sure make them again this fall for a football snack.
Fresh Jalapenos, 2-3 inches in size
Softened Cream Cheese
Thin, Regular Bacon, sliced into thirds
Cut jalapenos in half lengthwise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap each jalapeno with bacon piece. Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).
Bake on a pan with a rack in a 375 degree oven for 20-25 minutes. You don't want the bacon to shrink so much so it starts to 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.
Serve 'em immediately if you want them hot, or they're good at room temperature.
Source: The Pioneer Woman Cooks