Using gloves slice each jalapeno in half, do not cut off the stem. You want each half to be a boat and cutting off the stem will allow the cheese to run out. Using your finger gently scrape out all of the seeds and membranes into the sink. Meanwhile, using a 10in paper plate lined with paper towels place 4 pieces of bacon and top with a paper towel. Cook the bacon for about 2 minutes in the microwave or until about halfway cooked. Do NOT allow the bacon to get crisp, crisp bacon will not wrap around the jalapeno boat. Pre-heat the oven to 375.
Fill each jalapeno boat with cream cheese, save the remaining cream cheese for another use. Slice off 4 1/4 inch slices of sharp cheddar from your block and then cut each in half so you have 8 rectangles of cheddar, save the remaining block for another use. Place 1 rectangle of cheddar snuggly in the middle of the cream cheese.
Cut each piece of cooled bacon in half and then wrap it around the stuffed jalapeno. Tuck each end of the bacon underneath of the boat, kind of in an S shape. You could use an entire piece of bacon and wrap it twice around the boat; so you would pre-cook 8 slices. This picture shows that a half slice of bacon really shrunk. Place each boat on a non-stick sprayed cookie sheet and bake for about 15 minutes or until the bacon is crispy and the cheese is gooey. Serve hot, although leftovers cold are also good.
I select medium length but fat jalapenos. The long skinny ones do not work as well for boats. You can smell them at the store, if you smell the stem end and it smells really hot, can actually make you cough, these are too hot for appetizers. If you don't mind really hot then get any jalapeno pepper you like. I like to smell them so there is a better chance they are not really hot. The type of bacon matters, I did not use Oscar Meyer and noted that the bacon shrunk more than I would have liked.
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