By Jacob Mathias

Hello, fellow eaters. We’re continuing on with our line of appetizers this week and we’re going with a classic and jacking it up a little bit.

Jalapeno poppers are a stable on most sports bar menus and a great excuse to heat hot cheese, the only problem is, there isn’t a lot of flavor. Deep frying takes a lot of flavor out of the peppers and cheese so instead we’re going to wrap them in bacon and put them in the oven. Health-wise, they won’t be any better for you, but they will be more delicious.

You will need:

10 jalapeno peppers, halved and seeded
8 ounces shredded cheddar cheese
8 ounces cream cheese, brought to room temperature and whipped with a mixer
1 lb bacon
Black pepper to taste
Toothpicks

Preheat oven to 400 degrees.

Combine cream cheese and cheddar cheese.

Fill the jalapeno halves with the cream cheese mix to level with the side of the pepper.

Wrap the stuffed peppers with a strip of bacon, being sure to start with the top so the cheese doesn’t leak out while cooking.

Pierce the pepper with a toothpick to hold bacon in place. Put peppers on a broiler rack, sprinkle with black pepper and place in oven for 25-30 minutes, until bacon is cooked through.

Serve with an ice cold lager and a side of veggies wouldn’t hurt either.

And remember, Live to Eat!