Ingredients:
- 5-10 jalapeño peppers
- 6-8 ounces cream cheese (room temperature)
- 1/4 -1/2 cup sharp cheddar cheese
- 1 (12 ounce) pack of bacon
** I like to estimate on amount of cheese because it depends on how much cheese you like. I honestly use the whole 8 ounce block of cream cheese and 1/2 cup cheddar.
Instructions:
For the amounts I wanted you to choose how many you want and how cheesy you like them. I like a lot of cheese but it does puff as it cooks. Preheat oven to 350°.
Start by cutting the jalapeños in half and scraping out the seeds. Mix the cream cheese and sharp cheddar together. Sometimes I microwave my cream cheese for about 12-15 seconds to soften it so it blends easier if I did not leave it out at room temperature. Once blended, fill each jalapeno with the cheese blend. Cut the bacon strips in half and then wrap each pepper with a bacon strip. I stretch the bacon a little before wrapping, make it easier. Leave space between each pepper on a baking sheet. Cook on 350° for 25 minutes and then turn broiler on high for about 3 minutes to finish up the bacon. Cool and ENJOY!!!
