bacon-wrapped jalapeños

these are a crowd favorite at any gathering, and one of my most requested appetizers.  also atkins friendly!

start with a jalapeño or 6

behead it

slice in half lengtwise

scrape out guts with a spoon

rinse to make sure you get all the seeds out

spoon in cream cheese

cream cheese says:  "i wanna be inside you"

wrap each with 1 strip of bacon.
bacon says:  "i wanna be on you"

bake on a foil-lined broiler pan for 23 minutes at 400 degrees

the bacon should be done and the drippings go down the slots of the broiler pan

these will go fast

in the unlikely event that you have any leftovers, these can be stored in the refrigerator for a few days.  they are best re-heated in the oven on broil setting (just keep an eye on them), or in a toaster oven.  microwave not recommended as it doesn't re-crisp the bacon

bacon-wrapped jalapeños.

ingredients

6 medium sized jalapeños

1 small tub cream cheese (plain works fine but flavored varieties such as garden herb are also tasty!)

1 package bacon, not thickly sliced (won't cook thru)

special equipment

1 slotted broiler pan

method

chop off jalapeño stems and slice in half lengthwise

use a spoon to scrape out seeds and ribs.  rinse and blot insides with paper towels

spoon cream cheese into each jalapeño half

wrap each with 1 slice of bacon (do not stretch the bacon, as it shrinks during cooking)

line bottom tray of broiler pan with foil to catch drippings and minimize cleanup

place bacon-wrapped jalapeños on alternating slots of broiler pan

bake at 400 for 23 minutes or until cream cheese starts to brown a bit and bacon is cooked through

note:  these can also be cooked on the grill!  once you have wrapped with bacon, secure with toothpicks that have been soaked in water for at least an hour.  grill on medium to medium-high heat, turning during cooking, until bacon is done.  some cream cheese might fall out so make sure you wrap the bacon well.