This is one of my very favorite appetizers! And when I say EASY -- I mean EASY!
I made these the other day while some friends were over and we were sitting outside.
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| Ingredients are simple: bacon, jalapenos and cream cheese. I used pineapple cream cheese this time. |
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| After halving the jalapenos and scooping out the seeds, fill each half with cream cheese. |
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| Wrap each half with a slice of thin bacon. I used an entire slice on the larger jalapenos and a half slice of bacon on the smaller ones. Place on foil-lined baking tray. |
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| I almost forgot to get the final photo! I set the plate down and then remembered to get my camera. By the time I returned, the appetizers were going fast! |
Here's the recipe:
1 pound of sliced Applewood Smoked bacon
Approximately 8 jalapeno peppers
1 container of cream cheese (or use an 8oz block, softened)
Wash and cut the jalapenos in half and scoop out the insides. (Be careful when working with hot peppers -- some prefer to wear gloves as the seeds can be quite hot!)
Spread cream cheese inside each half. I use a knife and keep the cream cheese pretty much level with the pepper. Too much cream cheese, and it will cook over the side.
Wrap each half with a slice of bacon. You can use half a bacon slice, too.
(I do not use toothpicks in mine and have never had a problem.) Put on foil-lined baking sheet.
Bake in pre-heated oven at 400 degrees for about 20 minutes. Keep an eye on them so they don't overcook. Put underneath the broiler if needed for an additional 2-4 minutes. I broil mine until the bacon is done.
You can also do these on the grill -- I haven't tried that yet, but plan to do so one of these days.
Enjoy!
Thanks for visiting!
