Jalapeno Poppers

I went with my first instinct and made jalapeno poppers and they were absolutely delish! Best I've had in fact.

Between Phil and me, along with our euchre partners, the neighbors, these were devoured over the past hour!

Ingredients:

1/2 box cream cheese, softened (I wouldn't recommend using fat free; just doesn't have the flavor)
Approximately 1/2 cup provolone/mozzarella blend shredded cheese
Ground Cumin (I just sprinkled some over the cheese; probably equaled about 1/4 teaspoon)
10 Jalapeno Peppers, halved and seeded
10 slices partially cooked bacon (will use 1/2 slice for each popper)
Toothpicks (for holding bacon on poppers during baking)

Wash jalapenos and slice each in half longways. Scrape out the seeds and cut out as much of the vein as you can so the pepper is not quite as spicy (or if you like a good amount of heat, leave the vein intact).

Mix the cheeses and cumin. Place the mixture into a plastic baggie and snip the bottom corner. You can then hold like an icing bag and squeeze out of the bag onto the 20 jalapeno halves (don't put too much cream cheese on the pepper or it will just melt and escape during baking). Take a 1/2 slice of bacon and put it parallel with the pepper (will cover the cut end of the pepper and go down under so it helps keep the cheeses from running out the end during baking). Basically, the bacon covers the entire top of the cream cheese and goes down under the pepper so it can be pierced all the way through (pepper, cheese, bacon) with a toothpick.

Place all of the peppers on a greased baking sheet and bake at 450 degrees for approximately 15 minutes.

So yummy!

Until next time................