“I must have made these bacon wrapped jalapeños a hundred times, and every time I eat way more than I should. So now I only make them when I have guest over so I’m not left with and empty tray and a lot of guilt.” **Tip: Applegate bacon works best but it’s a little pricey.
12 jalapeños, halved lengthwise seeds and membrane removed
12 slices smoked bacon, cut crosswise
8oz cream cheese, room temperature
3/4 cups cheddar cheese, shredded
1 4oz jar pimento peppers, finely chopped
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 400 degrees. In a bowl combine cream cheese, pimento, smoked paprika, cheddar cheese, garlic powder, onion powder, salt and pepper. Line a baking sheet with parchment paper. Spoon cheese filling into each jalapeño halve and place on baking sheet. Then wrap each jalapeño in a halve slice of bacon. Use toothpicks to hold the bacon in place. Bake jalapeños until bacon is crispy about 20 minutes.