Featured Pinch Tips Video
- 8 ounce
- cream cheese, room temperature
- 1 pack
- bacon, uncooked
- 1 Large can(s)
- halved jalapeno
1Clean the seeds and membrane out of all the peppers,this is where most of the heat is.
2Fill the pepper cavity completely with cream cheese
3Depending on the size of your pepper,small cut bacon in haves starting from the small end of the pepper wrapping the bacon around it until you reach the fat end.tuck the bacon on the bottom side of the pepper if it ended up under there,if not tack it with a tooth pick if the bacon is on top.
4Place on cookie sheet or a backing pan with a rack they will have loads of grease.bake at 375 to 400 till bacon is brown on tops and cheese is bubbling out. Serve hot or cold.