INGREDIENTS:
Whole jalapenos (as many as you would like to make)
1 8oz block of cream cheese (per approx 20 jalapenos)
Bacon (approx 1 slice thick cut bacon per jalapeno)
Toothpicks
DIRECTIONS:
While wearing gloves, cut only the very top off of each jalapeno, then cut lengthwise to make two halves. The idea behind cutting off only the top is that when you clean the inside, this part remains to keep the cheese contained during baking. Otherwise it just runs out and creates a gooey mess.
Next you'll start the assembly. Place cream cheese in a bowl and mix slightly to soften. Cut bacon slices in half so you have short pieces, leave a few whole pieces in case you have any jumbo jalapenos. Fill each jalapeno boat with cream cheese, wrap one half slice of bacon around and secure with toothpick.
Place on a cookie sheet and broil just until bacon is cooked.
A guaranteed lovable appetizer for your next party, potluck, or just about anytime.