Monday, October 24, 2011

Bacon Wrapped Jalapenos with Cream Cheese

These are another great football season finger food. Plus with only 3 ingredients they are pretty easy!

 I made these for a game for some of my husband's friends and they devoured them. Then the following week they asked me to make them again! 

These are pretty easy once you know a few key things. 

I am so sorry I don't have step by step photos but they really aren't too hard!

Here are my main tips:
  • Wear plastic gloves when de-seeding and cutting the jalapenos. If you are comfortable with hot peppers and it doesn't phase you go ahead. One time I made these without gloves and my fingers burned for hours after. So I don't take any risks I just wear gloves or have my husband do the deseeding since it doesn't seem to bother him!
  • If you want a fun gadget, a jalapeno corer works great for this. Here is the one I have but this one works well too. If you don't have one of those, just cut the jalapenos in half and use a spoon to scrape out the insides.
  • Secure the bacon with toothpicks so mid cooking it doesn't fall off. 
Bacon Wrapped Jalapenos with Cream Cheese
The Apron Gal 

Ingredients
12 jalapenos
1- 8 oz package cream cheese
12 slices bacon, cut in half 

Directions

Preheat oven to 400. Cut off stems of jalapenos and then deseed with a jalapeno corer or spoon. 

Cut cored and deseeded jalapenos in half. Stuff each half with cream cheese and then wrap a half slice bacon around each jalapeno. [use toothpicks to secure bacon if necessary]
Arrange in single layer on baking sheet. 

Bake for 40 minutes or until bacon is crispy.

Serve with ranch dressing.

 Enjoy!

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