My oh my these jalapenos are naughty! And slightly addicting, unfortunately. Yes, these are very, very good. I made these for my sons blessing and they got snatched right up. A word to wise though, seed jalapenos with a spoon or even latex gloves if possible. I got lazy and just used my fingers. It wasn’t completely unbearable but I didn’t really enjoy the burning sensation under my fingernails for the next few hours:) If you are a supporter of spice, leave a little of the membrane and a few seeds, since that is the source of the spice. However, if you prefer the milder side of life, clean those babies out all the way.
Submitted by Amy ~ The Sisters Cafe
Recipe Source: The Pioneer Woman
10 whole Fresh Jalapenos, 2-3 Inches In Size Are Best
1.5 cubes Cream Cheese, softened
1 pound Thin (regular) Bacon, Sliced Into Halves
Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/2 slice). Secure by sticking toothpick through the middle (horizontally). At this point, you can freeze them, uncooked, in a Ziploc bag for later use. Or bake on a rack in a 375 degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to squeeze the jalapeno. If after 20 min, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. I think these are best when served warm but are also very good at room temperature.