Stuffed Jalapenos

A couple of weeks ago when our Sunday School class had our Progressive Dinner I helped with the appetizers. One of the things I wanted to make was Stuffed Jalapenos.

PW's recipe called for only 3 ingredients - jalapenos, cream cheese and bacon.

That sounded pretty simple. I talked to Daughter about it because she loves jalapenos and she suggested adding something to jazz up the cream cheese.

I looked online and found several recipes which were all similar, most of which added Ranch dressing mix to the cream cheese. That sounded ok and I was ready to do just that but then I went to the grocery store. They just happened to have different varieties of grated cheeses on sale.

An inspiration hit me - and that hardly ever happens! Pepper Jack cheese. That would surely add some umpff to the cream cheese.

I bought 12 jalapenos and a bag of grated Pepper Jack cheese. The cream cheese and bacon had already been purchased and was at home in the refrigerator waiting to be used.

The morning came to put everything together and the cream cheese was put out on the counter to come to room temperature.

The jalapenos were cut in half and cleaned out really, really well. No seeds or ribs were left in them.

After the cream cheese came to room temperature I beat it with my hand mixer until it was kind of fluffy. Next 1/2 cup of Pepper Jack cheese was stirred in.

Then I got a bottle of diet Dr Pepper out of the fridge just in case I accidentally licked one of my fingers while I was stuffing the peppers. (I just can't wear gloves to do stuff like this but if you can it would probably be a good idea.)

Of course if had stuck one of my fingers in my mouth - which I DIDN'T - I would certainly wash my hands before proceeding!

Using a small teaspoon I stuffed those peppers to the brim. It doesn't have to be too neat, just get that cream cheese mixture in there.

About this much cream cheese mixture was left over. I guess I should have bought 3 or 4 more peppers . . .

PW's recipe said to cut the bacon strips into thirds. I cut mine in half instead.

The jalapenos were then wrapped with the bacon and secured with toothpicks. I just know I took a picture after I put the toothpicks in but it must have gotten deleted or something because I sure can't find it.

The internet recipes and PW's said to bake the peppers on a wire rack set in a baking sheet to catch any bacon grease, which I did, but I also lined my baking sheet with aluminum foil for an easy clean-up. Guess I've seen those Reynolds Wrap ladies' commercials enough to know to do that.

Then all the other recipes said to bake the little buggers in a preheated 375 degree F. oven for 20-25 minutes. I followed those directions but my bacon just didn't look done enough to me after 25 minutes had passed so I up'd the temperature to 400 degrees F. and baked them another 15 minutes or so.

The bacon still didn't look right so I turned the broiler on for a couple of minutes and watched them very closely. Finally I was happy, everything was packed in the car and we were off to our dinner.

There were about 8 different appetizers and the jalapenos were the ones that got the rave reviews.

Last weekend I made them again for our Christmas Open House. This time I baked them at 400 degrees F. for 30 minutes, then turned the broiler on for a couple of minutes to crisp the bacon up a tad more.

The jalapenos were like hot concert tickets. If you snoozed, you losed - er, lost. They were gone in the blink of any eye.

People were still talking about them last Sunday. I'm so glad they went over well!