Who are we to not gather with raised, endless glasses of tequila and lime juice to celebrate the Mexican army’s victory over French forces in 1862? Cinco de Mayo seemed like the perfect excuse to have some good friends over, drink some margaritas and cook some delicious Mexican-inspired food. After searching the internets for some appetizer inspiration for jalapeños, I ran into the bacon suggestion and that was all it took. The combination of flavors works really well. Just plan your quantities carefully, they’re very popular on the one hand, but on the other, it’s impossible to stop eating them until they’re gone and if you overdo it, you’ll remember.
Bacon Jalapeño Poppers
4 Fresh jalapeños, sliced lengthwise and seeded (adjust quantity as needed)
Monterey Jack cheese sliced about 1/2″ thick the length of a jalapeño (I tried grated and sliced and sliced works much better)
2 strips of bacon
Preheat oven to 350.
Arrange sliced, seeded jalapeños on parchment-lined cookie sheet
Place cheese on each jalapeño.
Cut bacon to cover cheese.
Bake for 30 minutes.
Without moving the rack, broil under high heat for 2-3 minutes