Texas Rattlesnake Bites

The perfect appetizer for a cookout or to accompany a pasta dish, Texas Rattlesnake Bites have a combination of spicy and sweet that will make them an instant hit. They’re unbelievably simple to make, easy to transport, and great-tasting the next day, in the unlikely chance that there are leftovers. Pair them with a virgin or alcoholic Capas Limonada (Layered Lemonade) for a perfect summer combo.

Ingredients

(makes 12 pieces)

• • 12 slices of bacon, regular or thin-sliced

• • 6 whole jalapeños (longer ones work best)

• • 6-12 ounces cream cheese, brown sugar/cinnamon or honey/pecan

Equipment

• • baking sheet

• • parchment paper or aluminum foil

• • serving tray

Instructions

1. 1. Slice the jalapeños lengthwise, leaving 12 halves. Trim the tops to remove the stems. Remove the seeds for less heat, leave them for more spice.

1. 1. “Stuff” each jalapeño half with .5-1 ounce of flavored cream cheese.

1. 1. Wrap each jalapeño half with a full slice of bacon, in a spiral fashion. Double wrap if necessary.

1. 1. Place the bacon-wrapped jalapeños on a baking sheet (line with parchment paper or aluminum foil for easy clean-up).

1. 1. Bake at 375 degrees for 15 minutes, increase temperature to 450 for 5-10 additional minutes, depending on level of desired crispiness.

1. 1. Remove and serve. Can be served hot or cold.

*Tip: Use plain cream cheese for a milder, less contrasting taste.