When our neighbor Sara invited us to try their jalapeño bombs, I had second thoughts on whether I could handle the heat! But after starting with one small bite, then another, I was hooked on this delicious, creamy, and spicy appetizer! Sara told me that removing the seeds and veins of the chili helps reduce the heat. Try it out and follow along below!
Ingredients:
- 1 lb jalapeño
- 1 pkg (8oz) cream cheese
- 1 pkg bacon
Directions:
- Wash and dry the jalapeños.
- Carefully remove the top. Use a knife to cut around the stem, making sure you dont rip the chili.
- Scoop out the seeds and vein. Again be very careful not ripping it apart. You can skip this part if you want it to super spicy.
- Chop the cream cheese about an inch long and half an inch thick. Or slice it depending on the size of the jalapeño.
- Wrap each jalapeno with one piece of bacon and secure it with a toothpick.
- Grill on both sides until golden brown and the skin is popping.
- Enjoy with a cold glass of beer!🍻
