Ingredients

• One 8-ounce package light cream cheese, at room temperature
• 3 large scallions, roots sliced off, green and white partsminced finely
• 1 large Granny Smith apple, cored and minced
• Kosher salt and freshly ground black pepper
• 20 jalapenos
• 20 strips thin-sliced bacon, chopped in half

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Instructions

1. Special equipment: Special equipment: 40 toothpicks
2. Preheat the oven to 375 degrees F. Line a baking sheet with
3. foil or parchment.
4. In a large bowl, stir and break down the cream cheese until
5. smooth. Add the scallions and apples, plus as much salt and freshly ground
6. black pepper as you like.
7. Don a pair of plastic gloves so you don't burn your fingers
8. or your eyes like I did. Slice each jalapeno in half lengthwise, and then
9. either slice out the membranes or use a measuring spoon to scoop them out.
10. Discard the seeds.
11. Either using a teaspoon or a small icing spatula, fill each
12. jalapeno half with the cream cheese mixture; fill until just over the rim of
13. the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick.
14. Line up the pop 'ems on the prepared baking sheet and pop into the oven until
15. bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5
16. minutes (which will be as long as you can resist them). Enjoy with a cold beer!
17. Aaah!