8 slices of raw smoked bacon (organic and/or local bacon is recommended)
Also need: Drying rack or other metal grate to put on top of baking sheet and aluminum foil to protect the pan
Note: Don’t be afraid to double this recipe for an extra big crowd.
With pimento cheese as the filling instead of plain cream cheese
Preheat the oven to 375 degrees F.
Slice each jalapeño down the middle and remove both the stem and the seeds. To remove the seeds you can either use a spoon or your finger. If desired, this step can be done while wearing latex gloves, but whatever you do don’t rub your eyes after handling the pepper seeds!
Cut the raw bacon in thirds using either a knife or culinary scissors.
Using a spoon, fill the jalapeño halves with cream cheese. It’s okay if it gets a little messy.
Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
Protect the baking sheet with a piece of foil and place a drying rack or other cooking rack on top of the foil-lined baking sheet. Place the completed jalapeños on the rack so the bacon grease can drain onto the foil.
Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp. Serve warm and enjoy!
Erica’s Recommendations: I used my metal cooling rack to put the bacon on top of. This recipe was way easier than I thought and a huge hit!