Bacon Wrapped Jalapenos with Apricot Cream Cheese

• 1 (8 ounce) package cream cheese
• 3  tablespoons apricot jelly
• 12 fresh jalapeno peppers, halved lengthwise and seeded
• 12 slices bacon, cut into halves

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. Cut tops off of Jalapenos and cut in halves.  Remove seeds and veins.  Be very careful not to touch face and wash hands well AFTER.  It would be a good idea to wear gloves while handling the jalapenos.
3. Mix apricot jelly in cream cheese.
4. Spread cream cheese into jalapeno pepper halves.
5. Wrap each jalapeno half with a half piece of bacon. Tuck under or secure the bacon with toothpicks to prevent unraveling while baking.
6. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing up.
7. Bake in oven for 22 minutes or until bacon looks crisp.
8. Carefully remove from oven, the grease from the bacon will be very hot.
9. Allow jalapenos to cool a bit before serving.

Chef Notes:

*If extra spiciness is desired, leave a few of the seeds in.  For less heat, you can rinse jalapenos with water after removing seeds to wash out left over seed oil.  Note: It is highly recommended that you wear gloves while de-seeding the jalapenos to avoid burning hands.

To make a Paleo friendly version, use hummus in place of cream cheese.

Click here to read 3 Reasons Why You Should Eat More Spicy Food on mercola.com

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