For a delicious appetizer or snack, it’s hard to beat the wide appeal of bacon-wrapped jalapeno poppers. It’s got kick from the jalapenos, crispiness from bacon, and a sweet, creamy, melty fusion of cheddar and cream cheese to balance out the taste.
* 25 fresh jalapeńo peppers
* 2 16 ounce packages bacon
* 16 ounces cream cheese
* 1/2 cup shredded cheddar cheese (you can substitute any comparable types of cheese, such as shredded monterey-jack or a “Mexican” blend)
First, preheat oven to 450°F. Second, using a large spoon, blend the cream cheese and cheddar cheese together in a mixing bowl. Next, wash the jalapeno peppers, split them in half longways, and scoop out the seeds and veins. Then, stuff each pepper half with the cheese mixture using a teaspoon or butter knife (experiment to see what works best for you). Cut bacon in half and wrap 1/2 slice around each pepper half; stick a toothpick through to hold the bacon in place. Place on baking sheets and place in oven for 10 minutes or until bacon is fully cooked.
Alternate Grilling Method:
Lay the peppers on a preheated grill and cook for about 3 minutes on medium heat on one side. Carefully turn the peppers over (you don’t want the cheese to ooze out) and grill the other side for another 2-3 minutes till the bacon is crispy and cooked, and the cheese is melted.