Have you heard of snake bites? Most people haven't. You might know them by a different name. What they are are bacon-wrapped, cream cheese stuffed jalapenos. Need me to say that again? Jalepenos filled with cream cheese, and wrapped in BACON! Yeah. I know.
Some might run at the sound of jalapenos, but coming from someone who doesn't do spicy, I love them. The seeds are taken out beforehand, which takes away the intense spiciness of the peppers. There is a hint of spiciness to them, but nothing you can't handle. If I can eat these, (multiples of these), then so can you (even mild salsa makes my nose run).
There's just something about this combination. The indulgent cream cheese, the dangerous pepper, and the comforting bacon. Did I just call bacon comforting? Yeah I think that works! Eating these feels so wrong, yet so right.
Perfect for a BBQ or Super Bowl party! People love them!
Let's get down to the nitty gritty...
Wash the peppers, and lay them out in a cute pattern..
Just kidding about the pattern part..
Cut them. We only need them sliced in half for snake bites. That way we have a little boat to fill with cream cheese.
Look at all those seeds! This looks hazardous...
Remove the hazardous material (seeds and membranes)!!
Ahhh... now that's better! They're just asking for some cream cheese.
Fill 'em up! To the brim, no skimping!
Then they are wrapped in bacon! Stick a toothpick in them to hold it all together.
BBQ or bake in the oven, and viola!
Snake Bites Ingredients:
Makes 20 snake bite appetizers
10 jalapeno peppers
1 block (8 oz.) cream cheese
20 pieces of bacon (I used 1 slice per snake bite)
20 toothpicks (soaked in water for BBQ)
Wash and dry the peppers. Slice each pepper in half, cutting through the stem as well.
Using a spoon or knife, cut away the white membrane and remove ALL the seeds! (Do not wash the seeds out with water, this will coat the whole pepper with the spiciness. Bad idea!) If you'd like a little more heat feel free to leave a few seeds behind. More power to ya!
Once all the seeds and all the membrane remnants are removed, fill each pepper half with a spoonful of cream cheese. About a tablespoon. Fill to the top and smooth it out.
Take each pepper half and wrap a slice of bacon around the pepper starting at the top near the stem, and ending at the bottom of the pepper.
Using a toothpick soaked in water, stick it through the top end of the bacon, through the next bacon layer if possible, and into the pepper.
BBQ on the top rack of the BBQ if possible, for 15-20 minutes. Time will vary depending on your BBQ. Cook them until you are sure the bacon is done, and keep in mind the layers, some areas are thicker and take longer to cook.
If baking in the oven, bake at 400 degrees for 15-20 minutes, until the bacon is cooked to your liking.