I know what you’re thinking. “You’ve been living in Texas for a year and now you’re a jalapeño fiend?”
No, I’m not. But I DO love anything with multiple cheeses, so…
These are from a favorite food blog of mine, Little Kitchie. She’s a true Texan - one that can handle the heat of a jalapeño containing seeds - I applaud her!
IMPORTANT NOTE: ALWAYS, and I mean ALWAYS, wear gloves when handling hot peppers. Take it from me. I was soaking my hands/face in half and half pretty much the entire day I made these.
Cheesy Baked Jalapeños (adapted from here)
makes 20 poppers
1/2 packet Ranch dressing mix
1 1/3 cup cheddar cheese
8-oz. block of cream cheese, softened
optional: bacon, for wrapping. (Bacon. Is. Good for me!!!)
Preheat oven to 350 degrees. Put on your gloves (this is not a drill).
Slice jalapeños in half and scrape out the seeds and membrane. Rinse the peppers and throw a few seeds back into the jalapeños if you can take the heat.
In a bowl, Mix softened cream cheese, 1 cup of the cheddar cheese and Ranch dressing mix. Combine until thoroughly mixed.
Line baking sheet with foil and spray with cooking spray. Arrange jalapeños in a single layer and scoop mixture into each pepper.
Sprinkle with remaining cheese, wrap with bacon (optional) and heat for 30 minutes, or until jalapeños are roasted and cheese is bubbly.