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What you need:
- 25 fresh jalapeno peppers
- 14 to 16 oz. cream cheese
- 2 cups cheddar cheese, shredded
- 32 oz. bacon
Directions:
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| This is an incredibly violent recipe. First, chop off all the heads of these little peppers. |
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| Cut them in half lengthwise. |
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| Now spill those innards. For me, it's easiest to take a spoon to remove the veins and seeds. Also, do this AWAY from your face so jalapeno juice doesn't splash in your face. |
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| Look at those beauties! |
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| The original recipe was too messy for me so here's what I did: Mix the cream cheese and the cheddar cheese together. |
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| Cut the bacon in the package, right down the middle. I didn't end up using all 32 oz. |
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| Fill the pepper with cheese. |
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| Wrap with bacon. |
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| Set on a baking sheet...I was scared of juices dripping so I lined my pan with aluminum foil and had something underneath my baking sheet in the oven. |
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| Bake at 450 for 10 to 15 minutes or until bacon is cooked all the way. |
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| I had 50 of these suckers to myself. I froze them and have been nuking them and also rebaking them for late night snacks. They are unbelievably easy and delicious! |
Recipe Courtesy Food.com member AZRoxy63
2 comments :
Love this!!! OMG...I am thinking Super Bowl party appetizers.
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Hi, I have made these yummy peppers in the past...what I do is buy the all ready cooked bacon (Boars Head) cook it as per the directions and then chop it into crumbles and mix it with the cheddar cheese and cream cheese, also when I do the wrapped bacon way I start with them in the oven and finish them on the BBQ, gives them a real nice flavor!
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