They say that eating spicy foods during hot summer months helps cool you down. I am not sure about that, but it does explain why a lot of spicy foods comes from the Caribbean and Mexico. Regardless, I think the reason spicy food cools you down is because your normally guzzle an ice cold beer or cocktail after a spicy meal. I like a little bit of spice-not too much. I want to be able to taste the food I am eating, not just the heat.
This jalapeño appetizer is very easy, but looks and tastes complicated. Serve these fabulous little bites with a cold beer or a Berry Mojito. I put these out while I was finishing up the burgers I was making and they were gone in about 5 minutes. So be sure and make a lot!
Jalapeno Poppers
Makes 24 pieces
12 small jalapeños
8oz cream cheese, softened
1 cup shredded cheddar cheese
1 teaspoon garlic powder
12 slices bacon
Preheat oven to 400°
Cut jalapeños in half and remove the seeds and veins.
In a medium bowl, mix together cream cheese, shredded cheese and garlic powder.
Spoon cheese mixture equally into jalapeño halves.
Cut the bacon slices in half. Wrap each jalapeño with the bacon making sure to cover the cheese with the bacon. Place on a foil lined, sprayed baking sheet.
Bake in the oven for 25 minutes or until the bacon is crispy. Do not over cook or the cheese will start to melt onto the baking sheet.
Serve warm.
Depending on the size of your jalapeños you might have leftover cheese mixture. Save to spread on toast:)
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