Low-carb (but not necessarily low calorie!) Jalapeño Poppers

Ingredients:
jalapeño peppers
cream cheese
cheddar cheese (or another cheese if you like - I've used colby or muenster, but I like sharp cheddar best)
uncooked bacon strips

Preheat oven to 400 degrees F.

Take a dozen jalapeño peppers; cut them in half lengthwise and scrape out the seeds and white ribs inside*. Fill each half with a mix of cheeses (I usually cube up the cream cheese and shred the cheddar or use cubes of both), then wrap each pepper in a slice of bacon - start at one end and wind the bacon so that it covers the whole pepper. Place them in rows on a foil covered cookie sheet (use the kind with a rim, I use my broiler pan so the bacon grease goes through to the bottom, but I know not everyone has one of those). Cook them for 40-60 minutes - until the bacon is done. Serve with salsa or ranch dressing or pepper jam (like Kitchen Kettle Village Red Pepper Jam).

I am often requested to make these  for parties or picnics, and I will usually cook them in advance, then either reheat them or just serve them at room temperature.

Enjoy!

* It's very important that you wash your hands after this step. Jalapeños are HOT, and you don't want to rub your eye or your nose or most especially make a trip to the restroom before you wash your hands thoroughly! (if you forget, trust me ... you will only forget once!)

If  you liked this recipe and found it helpful, please say so! Thank you!