Recipe Exchange: Bacon!

Welcome to Recipe Exchange, posted on Fridays around lunchtime with a theme. Share recipes around that theme, or if you’ve just made something amazing, feel free to veer off topic. (Note: my WordPress account was created long before I became The Duchess Approves.)

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Today’s theme: Bacon! I shamelessly stole this from the Day Thread today, because the gif there made me want bacon. This recipe is one of my go-to bring-to-a-party recipes.

Bacon-wrapped Jalapenos

  • 20 jalapenos
  • 12 oz cream cheese
  • 2lb bacon

Instructions

  1. Preheat oven to 425F
  2. Wash the jalapenos. Slice the top off to remove the stem, then slice lengthwise. Use a spoon to remove the seeds and ribs from each half. (Pro tip: wear food prep gloves while you do this – this much capsaicin on your hands can feel like a sunburn afterwards, no matter how quickly you wash your hands.
  3. Fill each jalapeno half with cream cheese. Depending on the size of you peppers, you may want to start conservatively then go back and top off the larger ones if you have enough cheese.
  4. Wrap each half in a strip of bacon. Some recipes will tell you half a strip, but that is less bacon, and therefore wrong. You’ll probably end up with slightly more halves than bacon – those can be cooked in the bacon grease with the others, or gives you some wiggle room if you have a bad pepper or two.
  5. Place peppers in oven and bake for about 35-40 minutes (whenever the bacon is crispy enough for your preference). The best set-up I’ve found is a foil-lined jelly roll pan with a rack – a pan with the edge will catch the grease and the foil will make clean-up easier. There will be a LOT of grease. The rack is optional, but if you don’t have one, then flip your peppers halfway through to get them cooked on both sides.
  6. Remove from oven and drain on paper towels. Serve warm.