About once a month, we’re bringing you a scrumptious and doable recipe with a southwestern flare. This recipe was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? Whether you’re a professional chef or home cook, we want to hear from you. Submit to firstname.lastname@example.org.
Recipe: Stuffed Bacon-Wrapped Jalapeños
Submitted by Rancho Solano Book Club
1 8-oz. package Cream Cheese
1 package Bacon
Preheat oven to 325 degrees. Slice tops off jalapeños, cut in half like boats and clean out the insides. Handle carefully because they can burn your hands.
Fill each half with cream cheese and smooth out. Cut bacon in half and wrap around jalapeño.
Place on cookie sheet (not a good one) and put in the oven for about 30 minutes, give or take. Watch the bacon so it doesn’t burn.
Take out and enjoy! 24 servings.