12 jalapenos, firm and good-sized
8 ounces cream cheese
8 ounces cheddar cheese
12 slices of bacon, cut in half crosswise
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How to put them together: (can be assembled and stored in the fridge a day in advance)
Slice the stems off the top of the jalapenos. Cut them in half lengthwise. Using a small metal spoon or gloved hands, scrape the seeds and white stuff out of the insides. Or, if you're a party animal who likes things really spicy, leave them in.
Cut the block of cream cheese into 24 matchstick-shaped pieces. Repeat with the block of cheddar cheese.
First, put a chunk of the cream cheese in each half of jalapeno, followed by the chunk of cheddar.
Wrap each double cheese-stuffed jalapeno half inside a piece of the bacon. Skewer with a toothpick to hold bacon in place. Place the skewered jalapenos on a greased sheet pan. Smear a little bit (about 1/2 tablespoon) of your favorite barbecue sauce on each piece.
Bake in a 425-degree oven for 10 minutes, or until bacon is crisp.
Top with a little more barbecue sauce and serve warm on a small platter.
Take a bow!
(makes 24 pieces)