Oh, these make me happy. They are cheesy and smoky and satisfy my cravings for Mexican food quite nicely. They only require four ingredients, too which is nice because they are four ingredients I usually have on hand. I serve a little Mexican crema or full-fat sour cream if I have it but that’s optional. It will help douse the flames if the peppers are especially hot.
Buy jalapenos that are on the large side because they’ll hold more stuffing. Try to avoid peppers that have a lot of woody-looking streaks on them because those will be super hot and the heat can overpower the other yumminess. Not that these won’t be hot – they will – but you want a nice balance of cheese, bacon and jalapeno flavor as opposed to just burning heat.
If you can’t get jalapenos where you live, well, you have my condolences. Actually, you could probably try this with other types of peppers and I’m sure they’d be great…or you could move someplace warmer. Just kidding. 🙂
Here’s the recipe:
4-6 large jalapenos, cut in half lengthwise with stem and seeds removed
1 cup (8 oz.) shredded cheddar or Colby cheese
1 pkg. (8 oz.) full-fat cream cheese, softened
5 strips of bacon, cooked
Preheat oven to 400 and line a baking sheet with foil. Mix together the cheeses and fill each pepper half with the mixture. Bake until cheese is brown and bubbly on top. Remove from oven and top each cheesy pepper with a piece of crispy bacon. Pour a big glass of unsweet tea and go for it!