Jalapeño Poppers

 Thank you to my life loving friend Laura for this recipe that has forever changed my foodie life. Here you have a sweet and spicy jalapeño boat stuffed with cream cheese and topped with crunchy browned bacon. Just 3 ingredients and this combination is killer because everything balances the heat out.

 I miss you Laura whenever I make these!

Makes 20 Poppers

Ingredients

10 large Jalapeños (the larger the more cream cheese they hold)

1 package cream cheese

1 pack bacon

Directions

1. Preheat your oven to 400 degrees. I like to line my baking sheet with a drying rack so the bacon grease can drip off (see photo).
2. Slice off the stems of the jalapeños and slice them in half. Remove the seeds. This is where the intense heat is held so make sur you get all the seeds out. Lay these side by side on a baking sheet.
3. With a butter knife or spoon fill the jalapeno halves with cream cheese about 2/3 full as they will shrink.
4. Cut the bacon strips into thirds and lay one slice over each popper. 
5. Bake in the oven for 25-30 minutes. 
6. To give the bacon a nice crisp turn on low broil for 2-3 minutes or until bacon has brown edges.
7. Serve fresh and eat up. Some will taste sweet and others may surprise you with a little kick!