20 to 30 whole jalapeno peppers
2 to 3 (8 oz. ea.) pkgs. cream cheese (cold)
2 (16 oz. ea.) pkgs. bacon
8 oz. Smoked Gouda cheese, grated (optional)

Start by cutting top with stem off of jalapenos. With finger or spoon (spoon only if not using gloves) remove seeds and white "rib" of jalapeno and discard. Next slice jalapenos and bacon in half.

Take very cold cream cheese and slice into approx 1/8 to 1/4-inch slices depending on how large jalapenos are (cut to fill inside of half jalapeno). Take slice of cream cheese and press into the halved jalapeno.

If using Gouda, grate and press a small amount into cream cheese. After jalapeno is filled wrap with a half slice of bacon covering most of the cream cheese but not all.

Place on cookie sheet and put in preheated oven at 375°F for about 30 minutes or until bacon is cooked through and peppers are tender. Turn oven to broil and broil poppers watching very carefully for about 3 to 7 minutes or until bacon looks crispy and cream cheese is golden brown.

Remove poppers from cookie sheet asap. Place on separate serving platter or covered dish. Best served hot! But can be reheated in 350°F oven very easily. Enjoy!!

Makes about 40 to 60 poppers.

Submitted by: Zach & Jorge Thompson