One pound of large Jalapeno peppers
One 8 ounce brick of cream cheese, softened
Four ounces of shredded cheddar cheese
One half pound sliced bacon
One quarter teaspoon of cayenne pepper
Combine the cheeses and spice the mixture up with a little cayenne pepper. Trim the tops off of the peppers and remove the seed cores. I find that a hand held vegetable peeler does a great job of removing the seeds. Fill the peppers full of the cheese mixture, using the handle-end of a salad fork or teaspoon.
Cut slices of bacon in half, fold them in half, and cover the open ends of the Jalapenos. Secure the bacon with toothpicks.
Bake at 300 degrees Fahrenheit, or grill with indirect heat until the peppers are soft and the bacon begins to crisp. The cheese may drip out of the peppers, so grilling them in a shallow pan will keep the grate clean.
A batch of these Jalapeno poppers will get those appetites prepared for the main course. Provide plenty of cold drinks to your guests just in case the peppers have some bite left to them.