Our dear friend Liz Lawrence first made these for us in Raleigh — Nick and I have been making them ever since. Perfect appetizer if you’re going to be grilling out.
Take a handful of fresh jalapenos and cut off the stem end. Slice them in half lengthwise; remove the seeds and pith (consider wearing gloves so you don’t get capsaicin on your fingers — and then in your eyes or up your nose). Fill jalapenos halves with cream cheese, then wrap with par-cooked bacon and skewer with a toothpick (about half a slice of bacon per jalapeno have should do).
Grill until jalapenos are done.
The bacon-wrapped shrimp inspired me to mention this as well.
Two Foodies 