Bacon Wrapped Jalapeño Poppers

     aHH..  It's that time of year again.   The Superbowl.  I'm a Raider's Girl.  Despite being a Steeler's fan, my fiance, Matt, is still soon to be my husband.   Matty is a Seahawk's fan.  The only thing we have in common during football season  is that we all love snacks.  A fan fav, a bacon wrapped jalapeno popper rather than battered and deep fried.  Give it a try.  Let me know what you think!

INGREDIENTS  

• 12 jalapeños
• 1 block cream cheese
• 8 slices low sodium bacon

INSTRUCTIONS 

• Preheat the oven to 375 degrees F.
• Slice each jalapeño down the middle and remove both the seeds and the stem.  If I have to remind you to NOT touch your eyes after handling the pepper seeds then  I also need to remind you about Darwinism.  
• Cut the raw bacon in thirds.
• Fill the jalapeño halves with cream cheese.  
• Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
• Protect the baking sheet with a piece of foil and place a drying rack or other cooking rack on top of the foil-lined baking sheet. Place the completed jalapeños on the rack so the bacon grease can drain onto the foil.
• Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp.  Serve warm and enjoy!