12 jalapeño peppers approximately 3-4 inches long
Kate’s Pimento Cheese, cream cheese, or cheddar cheese
12 slices bacon (do not use thick cut)
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Cut the jalapeños in half lengthwise and use a spoon to scoop out the seeds and ribs.
Fill each jalapeño half with the cheese of choice.
Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.