cream cheese
cheddar cheese
bacon
toothpicks
Cut off tops of jalapenos and then slice them in half lengthwise. Remove seeds. (Caution: jalapeno juice is very acidic and will sting cuts, dry skin, eyes, etc. To avoid this, wear surgical gloves during this process, avoid touching your skin and throw the gloves away when you are finished.) Fill jalapeno halves with cream cheese, top with a slice of cheddar which covers the cream cheese, wrap in half a piece of bacon and secure with a toothpick. Place them in single layers on a cookie sheet with an edge (a lot of grease will gather and you don't want it dripping in your oven) or a casserole dish. Bake at 350 degrees for about an hour or until the bacon is crispy.
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