Jalapeños are stuffed with cheeses and wrapped in bacon for a simple but delicious appetizer. It's great for football and sports gatherings!
1tbspneutral oillike olive oil, ghee, etc.
1/4tspfreshly ground black pepper
1/2cupshredded mexican blend cheese
Preheat the oven to 350 degrees F.
Remove the stems from the jalapeños if desired, then cut the jalapeños in half.
Use a melon baller to remove the seeds and ribs. This will cut down on the spiciness.
Place the prepped jalapeños in a bowl with the oil, salt and pepper, and toss to coat.
Mix together the cream cheese, shredded cheese, and garlic, then use a spoon to spread it into each jalapeño.
Wrap each jalapeño with a piece of bacon*, with the seams underneath the pepper and the cheese filling side up.
Bake for 25-30 minutes**, until the bacon is cooked through and the cheese is golden on top. Enjoy!
*The length of bacon you're using changes how much you need. If I'm using center cut bacon, which tends to be shorter, I usually need a full piece for each jalapeño, but for some of the longer bacon strips, I only need to use half of it.You can also "stretch" the bacon out a little bit before wrapping, by giving it a tug on both sides at the same time. This can make it easier to wrap.**Cook time varies depending on how thick or thin the bacon you're using is, so go by doneness rather than time.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: You can either freeze this recipe cooked or uncooked, though I recommend freezing the peppers uncooked for better texture. Assemble them completely, then store in the freezer for up to 2 months. When ready to bake, add an extra 5 to 10 minutes to the cook time, baking them straight from the freezer.Make ahead instructions: Assemble completely and store in the fridge a day before you plan to make them. Or you can freeze them per the instructions above.