Cheese Stuffed Bacon Wrapped Jalapenos

~There are numerous variations for this recipe, and it all depends on who is doing the cooking. My ~recommendation is to start with the basic recipe, make up a batch, try them and then add whatever ~spices or other ingredients to the cheese stuffing you think would be good the next time that you ~make a batch. I have added Old Bay Seafood Seasoning, salt, freshly ground black pepper, smoked ~paprika, minced garlic, minced smoked brisket, & minced cooked shrimp to the cheese filling. I have ~cooked them in the smoker and I have cooked them in the oven. They all turned out good. Oh yes, ~and if you grow your own, NOTHING BUT NOTHING bothers them in the garden. No deer or ~rabbit or groundhog or skunk or possum or mice damage and no insect known to man will bother ~these peppers so it is an all-around Win, Win Situation!.....unless that is, if you don't like Jalapenos.

~They reheat beautifully the next day. The picture below was taken just before reheating. Notice ~the extra cheese that leaked out the day before that has been piled on top of a few of them. ~Yum, yum, yum!!!

Cheese Stuffed, Bacon Wrapped, Jalapeno Peppers. (Basic Recipe). ~Ingredients: ~8 to 12 Jalapeno Peppers, cut in half lengthwise with seeds and membranes removed. ~Thin cut bacon or if you cannot get thin cut, use regular cut. Do not use thick cut. ~8 oz. Philadelphia Brand Original cream cheese at room temperature. ~8 oz. freshly grated sharp cheddar cheese at room temperature (or if not sharp, regular will do). ~Directions: ~Wash Jalapenos. ~Cut stems off and cut in half lengthwise. ~Remove seeds and membranes. (An 1/8 or a 1/4 tsp metal measuring spoon works great for this.) ~Mix cream cheese and cheddar cheese and any other stuffing ingredients and spices you may ~want to use together. (See remarks above.) ~Prepare a broiler pan by wrapping both the lower part of the broiler pan with aluminum foil and then ~wrapping the upper part of the broiler pan with aluminum foil and cutting slots in the foil where the ~slots are in the upper part of the broiler pan. After doing this, spray the upper part of the broiler ~pan with Pam. You can also use a baking sheet that has been wrapped with aluminum foil and has ~a rack that has been sprayed with Pam. The idea in both cases is to allow the bacon grease to ~drain away from the peppers, make clean up a lot easier and to stop the peppers from sticking to ~the pan or the rack. ~Stuff Jalapeno halves with cheese mixture, mounding slightly in the center of each half. ~Wrap each stuffed half with a full piece of bacon or if peppers are small, a half piece of bacon. ~Put each wrapped Jalapeno on the prepared broiler pan or on the rack that is in the baking sheet. ~Bake in an oven that has been pre-heated to 400 degrees for anywhere from 25 to 35 minutes. ~The exact time will depend on the size of the Jalapenos, how you like your bacon and if the ~peppers are tender when poked with a knife or an ice pick or some such instrument. Start ~checking after 25 minutes and continue to bake until they are to your liking. You can serve with ~a good sour cream on the side. (Don't use low fat.) Finally, ENJOY!!!