Here we go again: Spicy Jalepeno Boats

As you know (or maybe you don’t), I’ve been re-posting some of our favorite recipes with new-and-improved-photography-and-whatnot. I did it with Arugula, Prosciutto, and Melon Salad, and I did it again with Spinach Bacon Salad. Today, I’m doing it with a spicy little appetizer that’s perfect for turning up the heat at your next party! (Was that corny? Sorry.)

I made these for our Superbowl party along with Pumpkin Rolls, Buffalo Cupcakes, and  Buffalo Chicken Dip –basically,  all of the food pictured here:

 

Not Pictured: The chicken and ribs that Yuseff spent hours cooking. Whoops.

 

These are super spicy and not for the faint-of-tongue. I ate one, once, on a dare. Yuseff can eat a whole batch in one sitting. So, know where you sit on the spectrum!

 

Spicy Jalapeno Boatsprint this recipe

Step 1: Combine 8 oz cream cheese, 1/2 cup grated parmesan cheese, and 1 tbsp minced garlic

Step 2: Cut 24 jalapenos in half, lengthwise, and scrape out the seeds. Rinse them well.

Step 3: Use a butter knife to smear the cream cheese mixture into the hollowed halves. Top with a strip of raw bacon cut to the length of the pepper.

Step 4: Bake at 400° for 20-30 minutes. You want to ensure that the bacon is cooked through.

We made half of these with regular bacon and half with turkey bacon for our friends who don’t eat pork. The cooking time did vary, so it’s important to keep an eye on these!

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