Bacon Wrapped Stuffed Jalapeños

In Texas, jalapeños are a well known vegetable. We add it to our food for the spice, texture and taste. The most common variation is Jalapeño Poppers or Amadillo Eggs. This version is a bit healthier and low Carb. Plus it's meant to be baked, instead of fried.

Prep-time:

Ingredients:

• Medium sized jalapeños
• One or two packages of Philadelphia Cream Cheese
• Large package of bacon, any favor
• Milk
• Water

Directions:

1. Preheat the oven to 450 degrees Fahrenheit.
2. Take a 9x13 inch baking pan out, you can more than one if you make enough jalapeños. One full pan has around four servings.
3. Also take out the Philadelphia Cream Cheese to soften as you prepare the jalapeños.
4. Make sure to wear gloves, jalapeño juice can sting for days.
5. With a sharp knife, take the jalapeños and cut off the stems. Toss them away. Be sure not to cut yourself!
6. Cut the jalapeños in half, cutting as even as possible. Be very aware of the seeds, they will burn your skin and can go into your eyes. Always cut away from the body.
7. Once the jalapeños are cut in half you are to then scrap out the seeds and veins. Do not scrap to hard or you will break the jalapeño. You can use a spoon or a knife, but I prefer a teaspoon measuring spoon. You will need to cut out most of the veins. Leave some seeds if you want it very spicy. Toss the scraps away immediately. Animals can be harmed if they comsume the seeds.
8. Wash the jalapeños now. Be sure to keep your gloves on.
9. If you are sensitive to spices or do not like spicy food be sure to follow this. Take the washed jalapeños and submerge them in a pan or pot. Barely let the water cover them. Taking your milk pour it with the jalapeños and let sit for one hour. This is neutralize the juice and make the jalapeños softer.
10. Open the cream cheese and cut out a small sliver. According to the size of your jalapeño sice is the amount of cream cheese you need. Try not to over stuff but do not put too little. Aim to make the cheese fill the entire cavern you cleaned in the jalapeño half.
11. Add any spices if desired.
12. Take the package of bacon and cut them in half. Using one half, tightly wrap the stuffed jalapeño. Sometimes if the jalapeños are too big I would use a toothpick to hold the bacon to the jalapeño. That is a choice but it doesn't affect the taste.
13. Neatly line the stuffed jalapeños in the 9x13 inch baking pan. Do not squish them together. They can touch but its best if they do not.
14. Pop the pan into the oven. Set timer for twenty-five minutes. It will make the bacon a bit crispy. But time varies for each set of stuffed jalapeños. Be sure to watch the last five minutes. Add time if you need to.
15. Carefully take out the jalapeños and let cool. They taste best warm.
16. Enjoy you bacon wrapped stuffed jalapeños!

Warnings:

• Always wear gloves, and if needed wear goggles.
• Scrap and cut away from the body
• Be sure not to drop seeds and immediately throw them in the trash.