Recipes

Place jalapenos in a colander and rinse in the sink. Slice the top stem off every jalapeno.

Slice the jalapenos lengthwise in half.

Scrape the seeds out into the sink/trash.

This is where it gets messy..and you will need something over your hands...jalapeno juice hurts under your nails and cuticles too!!

After prepping the jalapenos, mix up your cheese filing.

I use just normal store brand bricks of cream cheese.

I left them out to soften a bit then mixed in some Creole Seasoning with the cheese.

This added to the HEAT

my friend uses Lemon Pepper Seasoning instead.

so you can pretty much add what you like.

Using a knife, spread the cream cheese into the jalapeno "boats".

Wrap each stuffed jalapeno half with a half slice bacon.

These are best prepared ahead of time and then cooked right before you are ready to serve.

They go well on the top level of a grill or under the broiler in the oven, just realize the they are going to release alot of fat because of the bacon. Broil/Grill until the bacon is cooked and the cheese is nicely melted.