Categories: Appetizers

Ingredients

• 1 tbsp. canola oil
• 12 large jalapenos, halved lengthwise and seeded
• 3 slices thick-cut bacon, chopped
• 1 cup finely chopped Vidalia onion, divided
• 8 oz. package cream cheese, softened
• 1 cup shredded Monterey Jack cheese, divided
• 1/4 cup chopped fresh cilantro
• 3/4 tsp ground cumin
• 1/2 tsp kosher salt
• Garnish: fresh cilantro, crumbled cooked bacon

Directions

1. Preheat oven to 450. Brush a large rimmed baking sheet with oil. Place pan in oven until very hot, about 5 minutes. Remove pan from oven; place jalapenos, cut side down, on pan.

2. Bake until peppers begin to soften, about 5 minutes. Remove from oven; turn peppers over. Reduce oven to 350.

3. In a medium skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tbsp. drippings in skillet.

4. Add 3/4 cup onion to skillet; cook until soft and lightly brown, about 6 minutes.

5. In a medium bowl, beat cream cheese with a mixer at medium speed until creamy. Add bacon, cooked onion, 1/2 cup Monterey Jack, cilantro, cumin, and salt, beating to combine. Spread onion mixture into jalapeno halves.

6. Bake until onion mixture is heated through, 6 to 8 minutes. Sprinkle with remaining 1/4 cup onion and remaining 1/2 cup Monterey Jack. Bake until cheese is melted, about 3 minutes more. Garnish with cilantro and bacon.

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