> 20 whole fresh jalapeños, 2 to 3 inches in size

> 2 8-oz. packages cream cheese, softened

> 1 lb. thin (regular) bacon, sliced into thirds

    Broccoli Casserole


    (If you have them, slip on some latex gloves for the pepper prep.) Cut the jalapeños in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). 

    Smear the softened cream cheese into each jalapeño half. Wrap jalapeños with bacon pieces (1/3 of a slice). Secure by sticking a toothpick through the middle. 

    Bake on a pan with a rack in a 375˚F oven for 20 to 25 minutes. You don’t want the bacon to shrink so much it starts to squeeze the jalapeño. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeño still has a bit of bite to it. Serve immediately, or they’re also great at room temperature. You’ll love these so much, you’re gonna come out of your skin. Or something like that.