I think many of us can agree that bacon makes life better, or at least it makes certain recipes better. My daughter’s sole argument against becoming a vegetarian is the existence of bacon, and pancakes cooked in bacon leavings are dangerously good. I didn’t even like pancakes until I tried them this way. The health experts will argue that this method of cooking isn’t food guide approved, but it’s not as though eating pancakes cooked in bacon fat five or six times a year is any worse than eating the occasional cupcake. The point is bacon is tasty and can turn ho-hum dishes into can’t-get-enough treats.
Good friends are the ones we turn to when life throws us lemons — not the good kinds we use for drinks, but the mushy ones that taste of old dust (trust me on this). They’re also there when we need a good belly laugh or we’re hungry and feeling lazy and they just combined two of your favourite foods: cheese and bacon. The moral is: find friends who cook and make you laugh.
This recipe is adapted from Jeni Marinucci, YMC’s Panic Button Years writer, and my go-to for cheese stuffed jalapeños. Because it wouldn’t be appropriate to show up when random jalapeño appetizer cravings struck I asked her for the recipe and made it for my family, and now you get to as well.
Cut jalapeños in half, lengthwise and scoop out the seeds. Leave a few seeds in if you want more of a kick. Set aside.
Keep 20 (or more if you like spicy food) jalapeño seeds and grind these using a mortar and pestle.
Cut the cream cheese into chunks and combine it with the cheddar, chopped cilantro, salt, pepper, and crushed jalapeño seeds using a fork. Mix until smooth.
Fill the jalapeño halves with the cheese mixture using a spoon.
Slice bacon in half, lengthwise, and wrap around the jalapeños. Tuck the ends in and place on a baking sheet covered in parchment paper.
Bake at 375F for 32-35 minutes, or until bacon is cooked.
Makes 24 stuffed jalapeño halves.