Jalapeño Poppers 1 dozen large jalapeño peppers 1 package cream cheese, softened 1 cup shredded cheddar cheese 1 clove garlic ¼ cup chopped cilantro ½ teaspoon fresh cracked black pepper 1 pound bacon Wash jalapeños. Fill sink half full of water. While wearing rubber/latex gloves, submerge jalapeño under water and make a slit on one side; squeeze ends to open slit and remove seed and scrape out ribs. Repeat until all peppers are seeded. [Note: performing this under water minimizes the jalapeño spray in the air that can cause choking.] Depending on your tastes, leaving more of the ribs in the pepper will produce a spicier popper. However, most pepper harvests vary slightly and could produce a spicier pepper even with all the seed and ribs removed. In a medium bowl combine the cheeses, garlic, cilantro and black pepper. Using a spoon, fill each pepper. It helps to keep the gloves on for this. Wrap each pepper with bacon, covering first the slit then wrapping around the pepper, and secure with a toothpick. Preheat oven to 425. Over medium-high heat, fry the peppers to begin cooking and crisping bacon. Transfer to a rack on a baking sheet; bake for 10-15 minutes, or until bacon is cooked and the cheeses begin to bubble. Cool slightly and enjoy! Posted by Bacon Boy