- 10 Peppers (red chilies, jalapenos, etc.)
- 1 (8 oz. pkg.) cream cheese, at room temp.
- 1 cup shredded cheddar cheese
- 10 slices of bacon
Preheat the oven to 425 degrees.
Cut the jalapeno peppers in half lengthwise and remove the stems and seeds (leave some in if you like them spicier).
Cut each piece of bacon in half.
Mix cheeses together in a small bowl. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with a toothpick (or place seam side of bacon down on rack).
Put the bacon-wrapped jalapeno poppers on a foil line cookie sheet (with a rack on top) and bake in the oven until the bacon is fully cooked, about 10 to 12 minutes (depending on how crispy you like your bacon).-- [Don't forget to wash your hands after handling hot peppers.]
Serve the bacon-wrapped poppers with a ranch dressing or sour cream, although they're also great plain.
Tip: Cooking these on the grill is a great way to add some smokiness to the jalapeno poppers (just soak the toothpicks, if using, 30 minutes beforehand so they don’t burn).