Daniel White
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
- 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.
- “Stuff” each jalapeño half with .5-1 ounce of flavored cream cheese.
- Wrap each jalapeño half with a full slice of bacon, in a spiral fashion. Double wrap if necessary.
- Place the bacon-wrapped jalapeños on a baking sheet (line with parchment paper or aluminum foil for easy clean-up).
- Bake at 375 degrees for 15 minutes, increase temperature to 450 for 5-10 additional minutes, depending on level of desired crispiness.
- Remove and serve. Can be served hot or cold.
*Tip: Use plain cream cheese for a milder, less contrasting taste.
