I am updating a classic with a major change. I switched out pimento cheese for the normal cream cheese. I used the larger jalapeño because the bigger the pepper the less hot they are and I’m a whip. Now the bacon is the most important actor here, I used salt smoked bacon from A to Z Meats. I hope you like it.

4 jalapeño peppers halved, ribbed and seeded.
1 cup pimento cheese
8 strips of bacon

Cut peppers in half, remove seeds and ribs.

Fill with pimento cheese and use two strips of bacon to make a seal to keep cheese from leaking out.

Heat oven to 425.

Place jalapeños on a foil lined sheet.

Bake for 20-25 minutes until bacon is cooked.

Serve.