Crumbled Bacon (fresh is best, but packaged works too)
Shredded Cheddar Cheese
Whipped Cream Cheese
Fresh Jalapenos
Instructions
Notes: I actually like to make these ahead in bigger batches and then store them in the fridge and cook them up during the week as we need them (they last about 4 days if they are wrapped nicely and kept refrigerated).
Serve as an appetizer or as a side.
Wash and half your jalapenos lengthwise and remove seeds. Spoon cream cheese into the cavity of each jalapeno half, sprinkle with shredded cheddar cheese and then top with bacon sprinkles. Place on cookie sheet (use parchment paper underneath if you like) and cook for about 10 minutes or until cheeses are melty and bubbly. I like ours a bit golden, so I tend to go on the longer side.
