You certainly don’t have to wait until the next Superbowl (go Bears!) to make these Bacon Wrapped Jalapeno Poppers. They’re a great addition to a Mexican inspired menu, any gameday gathering or just for a different appetizer to serve up from the norm. They’re easy to make and if I could provide a tip, it would be to wear gloves when handling jalapenos to avoid the painful “jalapeno eyes.” You know what I’m talking about… the burning sensation you feel when rubbing your eyes after handling hot peppers like jalapenos, scotch bonnets, etc. Normally I don’t use gloves when I’m working with a jalapeno or two, but for this recipe that uses 12-15 jalapenos, I’m not taking any chances!
12 -15 fresh jalapeno peppers
1 8oz package cream cheese
1 cups shredded cheddar cheese
1 (16 ounce) package thick cut bacon cut in half
Cut stems off of peppers and cut them all in half longways. Remove seeds from peppers.
Fill each pepper with cream cheese and sprinkle cheddar cheese on top.
Wrap 1/2 slice of bacon around each pepper half.
Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked. Remove and serve warm.