Bacon and Two Cheese Jalapenos

Bacon and Two Cheese Jalapenos

recipe by Stella B's Kitchen
printer friendly version

12 jalapeno peppers
3/4 brick (6 ounces) cream cheese, softened
1/2 cup shredded cheddar cheese
1 tsp parsley
1/4 tsp freshly ground pepper
8-9 large pieces good quality thick sliced bacon (go to the deli counter for these)
2 Tbs brown sugar
48 toothpicks

Clean, split, remove desired amount of membrane and seeds of jalapeno peppers.  Leave a few seeds behind for surprises:)  You will miss them if you don't!  (use sandwich baggies on your hands while prepping peppers)

Combine cream cheese, shredded cheddar cheese, parsley and pepper.  Fill pepper halves level with a tablespoon of cheese mixture.  (heaping full peppers tend to lose their bacon and cheese towards the end of baking)

               
Place 1/3 piece of bacon on top each pepper and secure with toothpicks on each side.  {Wrap the bacon around the pepper if you prefer, but you will need more bacon.  Using 1/3 piece tends to be less greasy.  Bacon will shrink while cooking, toothpicks hold it in place.}  Sprinkle brown sugar on top bacon or brush lightly with your favorite BBQ sauce.  Cover baking sheet with foil to catch grease and arrange peppers on baking rack so they are not touching. 

Bake 15-20 minutes at 375 degrees until bacon is cooked and firm.  Remove toothpicks.  Enjoy!

**We cook these at a hotter temperature for a shorter time to make sure the bacon is cooked, but the peppers remain firm to tooth.  If you prefer softer peppers, cook at 350 degrees for a slightly longer time until bacon is cooked.