Ingredients
- fresh jalapeño peppers, halved lengthwise and seeded
- oz whipped cream cheese
- slices bacon, cut in half
Instructions
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Step 1
I preheat my oven to 400°F (200°C). While it heats, I slice each jalapeño in half lengthwise and scoop out the seeds and membranes, leaving the stem end intact for a nice handle. Then, using a small spoon, I fill each pepper half generously with whipped cream cheese, smoothing it flush with the cut edges. Next, I wrap half a slice of bacon around each stuffed jalapeño, overlapping slightly to cover the cream cheese. I place them seam-side down on a baking sheet, arranging so they don’t touch. Into the oven they go for about 45 minutes, until the bacon is deeply browned and crisp. The smell alone will draw a crowd! I let them cool for a few minutes before transferring to a platter, as the cream cheese becomes molten hot. These poppers are best enjoyed warm, right out of the oven.