This is an easy and perfect recipe for football or any season. This will add that "better than restaurant" popper to your table and your guests and family will be begging for the recipe.
A favorite on our table.
Slice the jalapeños lengthwise and scrape out the seeds (this is when you need your gloves). Arrange the halves skin side up on a baking sheet and put them under the broiler until the skins blacken and bubble, about 5-8 minutes. Put them in a covered bowl or Tupperware container so the steam can loosen the skin.
Then sauté the onions and tomatoes in the leftover bacon grease. In a bowl, mix the softened cream cheese with the onion, tomatoes, bacon and cilantro.
Preheat oven to 350 degrees. Gently remove the skin from the jalapeños (try to keep the stem intact). Place them back on the baking sheet. Fill each half with the cream cheese mixture. Sprinkle the shredded cheese on each. Wrap in bacon and pierce with a tooth pick (OR LEAVE THE BACON OFF) then bake for another 10 or so minutes until the cheese on top is melted (and browned in spots, as I prefer).