Bacon Wrapped Cream Cheese Stuffed Jalapenos
I recently made some great gluten free bacon wrapped jalapeno stuffed goodies. The recipe below is inspired by the this recipe. Since I thought plain cream cheese was a little boring, I thought about zesting it up. I listed the brands I used in the recipe. You can use whatever you like but these are the brands that do not upset my stomach.
6 – 8 oz Organic Valley cream cheese
2 tsp RAW maple sryup
2 – 3 tbsp Daisy sour cream
Handful of Sargento cheddar cheese
1/4 tsp lemon zest
6 – 8 jalapenos
Package Boars Head bacon
Mix the cream cheese, syrup, and sour cream together until smooth. Fold in the cheddar cheese and lemon zest and set aside. Cut the jalapenos in half. Scrape out any jalapeno seeds. Leave some seeds if you like it spicy! Fill the cream cheese mixture into the jalapeno halves. Wrap the bacon around the jalapeno. (You can cut the bacon into thirds if you do not want that much bacon. I love bacon so I use the whole piece of bacon). Place the toothpick through the jalapeno and bacon to get it from moving.
I put the jalapenos on a cookie rack in the oven and place a cookie sheet or casserole dish underneath the rack to catch any drippings. Bake at 375 degrees for 20 – 25 minutes. If you use a convection oven, only bake for 10 to 15 minutes. Turn the oven on broil after 25 minutes if the bacon is not crispy. I never flip the jalapeno so the bacon is never crispy on the bottom. These are great on the grill as well but it can be a little messy.