Recipe: Jalapeno Wraps

I hope to try these soon.

Jalapeno Wraps
From the Gooseberry Patch cookbook----In The Kitchen With Family And Friends

These are fantastic! Even though you use jalapeno peppers, they are not too hot once you remove the seeds. Be sure to wear gloves when removed the seeds.

20 jalapeno peppers, halved lengthwise and seeded
1 (8 oz) pkg of cream cheese
1 cup cheddar cheese, shredded
1/2 lb bacon slices, halved

Fill each pepper half with cream cheese. Use your fingers to gently press cheddar cheese into cream cheese filling. Wrap with a piece of bacon and secure with a toothpick. Bake at 350 degrees for 20 minutes, or until bacon is done.

Notes from Terri, MD:
Hi Verla! I have tried the jalapeno wraps you posted, and they are very tasty! I also did it by stuffing some chopped cooked shrimp in there with the cheese.

From my attempts I have learned that the thick sliced bacon doesn't work - use regular old thin bacon for best results. Plus, depending on the strength of the jalepenos, having sour cream to dunk them in turned out to be a really good idea!

Hope you enjoy them as much as we did!!!