Fair disclosure -- my SIL, an amateur triathlon jock, laid the foundation for this idea when she served up homemade jalapeno poppers at her house one family get-together. Her fabulous version is wrapped in a big honkin' piece of bacon and dripping with cheese. They were decadent and I ate more than my fair share as the wheels were turning in my head.
My recipe resembles hers, with the added bonus that you don't have to mess with raw bacon. In fact, (and don't you love taking advertising at face value...) the package of bacon bits claims that eating "bits" cuts the fat of bacon in half. Money!
And did you know that jalapenos have more vitamin C than oranges? Or so I was told last Friday. Eat a dozen of these babies and you've got yourself a balanced meal, Houston-style, which at last check was a contender for "Fattest City" again.
Ingredients:
Jalapenos
Cream Cheese
Shredded Cheddar Cheese (preferably sharp)
Real Bacon Bits
Instructions:
Cut the jalapenos in half. Scoop out the seeds and most of the veins (this is where most of the heat comes from.) If you're a bad-ass, leave some veins in. If you're from up north, drop the jalapeno shells in a pot of boiling water for 30 seconds and continue from there.
Spoon Cream cheese to the top of the jalapeno shells.
Get out two small bowls. Pour bacon bits in one and cheddar in the other.
Bake them at 425 degrees for 10-15 minutes. Medium-sized jalapenos are ready at 12 minutes.
Come back and tell me what a rock star I am for posting this recipe.
Helpful Hints: don't bother to make less than 12 jalapenos because they are really good cold the next day. If you wear contacts, wear a plastic bag over your hand. Ask me how I know?