You will never look at Jalapenos the same way again! After reading the recipe, check out the video to see how it’s done! http://youtu.be/HXy71JqJrZU
What you will need:
1 pound package of uncooked sliced bacon
12-14 Large Jalapenos (the number varies because the number of slices of bacon vary per package)
An 8oz block of Sharp or Extra Sharp Cheddar Cheese. (Yellow or White, your choice)
You will also need a baking sheet and a cooling rack the size to fit down in the baking sheet. This is the one I use.
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Directions:
Preheat oven to 350 degrees.
This part is hard to describe, that is why I made the video, but here goes.
I recommend wearing gloves when you handle the jalapenos. Slice each jalapeno from stem to tip, but not exactly in half. You want to leave the stem attached, it is easier to handle the cooked jalapenos. You are basically slicing the top 1/3 off so that you can hollow out the seeds. Take all the seeds and spines out (that is the pithy white part, that is where the heat is in the jalapeno) I find that a spoon works well to hollow them out, but be careful that you don’t crack the jalapeno, or the cheese will run out while they are cooking. So, be delicate.
Once you have all of the jalapenos cleaned, cut the block of cheese in strips that will fit down inside the jalapenos. Fill all of the jalapenos with cheese.
Take one strip of bacon and wrap it around the jalapeno until the strip of bacon covers the who jalapeno. The end of the bacon should stick so that it doesn’t flop around.
Place each jalapeno on the cooling rack on the baking sheet so that the open side is facing up. Arrange so that the jalapenos are not touch each other, but also so that they won’t tip over while baking.
Bake until the bacon is cooked and the jalapenos are somewhat soft. The jalapenos will still have a slight crunch to them. Allow them to cool for 5-10 minutes before serving or the cheese will burn your mouth. (FYI…It’s not easy to wait) If you are taking these to a party, it is okay if they cool more, they are even good cold!