9 jalapeño peppers
8 oz cream cheese, softened
1/4 cup salsa verde
1/2 cup cheddar cheese, shredded
9 slices bacon, cut in half
Cut the jalapeños in half and remove the seeds.
Combine the cream cheese, salsa and cheese in a small bowl. Once combined, add to a pastry bag or a heavy duty ziploc bag and cut off one corner so you can squeeze the cheese filling out of the hole and into the pepper. Fill the peppers with the cheese mixture.
At the same time cook the bacon in a sauce pan for a few minutes until starting to brown but is still soft and pliable. Cool and wrap each pepper half in one piece of bacon. Secure with a toothpick and place on a foil lined cookie sheet with sides.
Bake in a 375 degree oven for 15 minutes. Set the oven to broil and cook 2 - 3 minutes making sure they don't burn. This gives the peppers a nice roasted flavour and ensures your bacon will be crispy.
Remove the peppers from the oven, cool slightly and serve.
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