JALAPENO POPPERS - QUICK AND EASY

For each WHOLE jalapeno pepper, you need about an ounce of cream cheese (Philly Original) and an equal amount of grated sharp Cheddar cheese, and 1/2 of a strip of REGULAR CUT bacon (the thick takes too long to cook)

Wash and dry the peppers. Trim the stems, leaving about 1/2" in place.  Cut peppers in half lengthwise, also splitting the stem if you can, and use a spoon to gently remove the seeds and the webbing.  Here's a picture with all the proper names - I just remove all the stuff inside.

http://jalapenomadness.com/about_the_jalapeno-anatomy.html#.VaOmEvlVi

Preheat oven to 400°.  Line a rimmed baking sheet with foil and place a rack on top. Arrange the peppers on the rack so they aren't touching.  

Spread the cream cheese in a dinner plate and top with the grated cheddar (cheeses actually work better chilled for this) and mash well with a fork to blend.  Divide cheese mixture equally, making one 'blob' per pepper HALF.  Roll each section of cheese into a ball - and then into a finger shape.  Gently press into the pepper half.  Wrap each pepper half with half a strip of bacon, folding the bacon underneath the pepper and skewer with a toothpick.  (if you have a rack, no need for a toothpick)

Bake 15-20 minutes until bacon is crisp.  Let cool about 5 minutes before serving.

Enjoy!