* 20 whole Fresh Jalapenos, 2-3 Inches In Size
* 2 cubes Cream Cheese, softened
* 1 pound Thin(regular) Bacon, Sliced Into Thirds
If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).
Ready to cook and set in the oven:
Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.
I flipped them about half way through the cooking time so that the bacon cooks more evenly.
Serve immediately, or they’re also great at room temperature.