Cream Cheese & Bacon Stuffed Jalapeños
6 slices bacon
12 medium-large fresh Jalapeños
8 oz brick cream cheese, cold (can use less fat one)
1/2 C. or so, cheddar cheese, shredded
Cook bacon in a hot skillet until just crispy. Drain and let cool. Once cooled, diced up finely, set aside.
Cut jalapeños in lengthwise, cut out seeds and membrane (or be daring and keep some in if you want spicy!).
With a sharp, wet knife, cut cream cheese into 12 even slices. Add a slice to each jalapeño half. Top with a little cheddar and a sprinkle of bacon. Place on a lined baking sheet and bake 350' for 25 minutes. Best served warm.
cold cream cheese & a wet knife make it easy to slice
easy to "fill"!
ready to bake
nom nom! It's like two treats in one!