Have you saved up enough jalapenos to try this recipe? Easy enough to cut it down to fit the number of jalapenos you do have. Thoroughly decadent. Thoroughly delicious and a great way to eat up a bunch of jalapenos. The original recipe was printed in Saveur magazine.
Ingredients:
20 large jalapeños (about 1 pound), halved and seeded 20 strips bacon (about 1 pound), cut in half 1 pound cream cheese, softened 2/3 cup grated Parmesan 2 tablespoons chopped chives
Preparation:
Arrange an oven rack 4″ from broiler and heat broiler to high. Place jalapeño halves cut side down on a foil-lined baking sheet, and broil just until softened, 3-5 minutes; set aside. Place bacon on another baking sheet; broil until fat is rendered and bacon is halfway cooked; set aside.
Turn oven to 425 degrees. Mix cream cheese, Parmesan and chives in a bowl. Spoon about 1 tablespoon filling in each jalapeno half. Wrap each with a strip of bacon and secure with toothpicks. Return to baking sheet and bake until bacon is crisp and filling is melted, 10-12 minutes.