Roasted Jalapeño Poppers

Ingredients:

Jalapeños Spices/Seasoning to taste

Cream cheese Shredded cheese (cheddar, colby, or pepper jack)

Sour Cream Bacon

Mayo Worcestershire sauce (optional)

Instructions:

Cut each bacon strip in half. Set aside.

Cut tops off of jalapeños. Core and remove seeds and guts.

Bring a pot of water to a boil. Add jalapeños and blanch/boil for about 5 minutes.

Remove jalapeños from pot and place in bowl of cold water. Let sit for 2 minutes.

Set on plate or flat surface topped with paper towel and let drain out.

Preheat oven to 350* or grill.

Mix cream cheese, sour cream, mayo, worcestershire sauce, spices, and some of the shredded cheese. 

It is easier to mix the cream cheese, sour cream, and mayo first to soften the cream cheese, then add remaining ingredients to mixture. 

Use knife, spoon, or pastry/frosting tube to insert mixture into each jalapeno being careful not to over flow.

Place jalapeños on pepper roasting pan. 

Wrap each with a halved slice of bacon, and keep in place with a toothpick through the pepper.

Top each jalapeño with a pinch more of shredded cheese, slightly pushing the cheese into the top of the mixture. 

If cooking in the oven, put the pepper roasting pan on top of a baking sheet or cover oven rack with aluminum foil.

Pepper roasting pan can also be used on grill.

Cook for 30-40 minutes until bacon is sizzle and cooked, and cheese mixture is melty, warm, and bubbly and cheese is melted.