These are simply lil bites of addictive yumminess! Once you eat one you just want more.
12 Fresh Jalapeno’s
1 8oz package of Cream Cheese, softened
1 cup of shredded Mexican cheese
2 cloves of Garlic
1tsp onion powder
6 slices of bacon, cut in half
1/2 cup Mexican cheese (optional)
Preheat oven to 450.
While wearing gloves, cut jalapeno’s in half and remove seeds. Gloves are important… you can get a chemical burn from the pepper’s. I learned the hard way. I use jalapeno’s a lot in the different things I make but never more than 2 at a time. I gave myself a chemical burn that nothing really helped other than keeping my hands in baking soda paste or sour cream but with 4 kids it is not feasible to have gooey fingers for an extended period of time.
When cutting the jalapeno’s in half I also have learned to keep the stem on. That way you have a little boat to fill and less oozing out of the ends.
In a bowl mix together cream cheese, Mexican cheese, garlic, and onion powder.
Fill your Jalapeno “boats” with cheese mixture. Note depending on the size of your jalapeno’s you may have leftover cheese mixture. If desired sprinkle with additional Mexican cheese.
Once Jalapenos are filled (and sprinkled) wrap each jalapeno with a half of a slice of bacon and securing with a toothpick.
Place on a parchment lined cookie sheet and bake for 15-20 minutes.