Combine Softened Cream Cheese with Ranch seasoning, cajun seasoning, and one cup of shredded cheddar cheese. Blend well into a mixing bowl. Set to the side and let the flavors blend. Preheat your Oven, Grill, or Smoker
Using food safe gloves, cut the jalapenos in half long-ways. Using a knife or another tool, get out all the seeds so you are left with a jalapeno “boat”. Be super careful not to get the juices in your eyes. I promise you will be sad.
Use a spoon to spread the mixture inside the jalapeno halves and wrap each jalapeno half with one solid layer or bacon. You may need to cut your bacon in half depending on the size of your peppers.
Cooking -
Oven: Preheat oven to 350 degrees. Line a baking sheet aluminum foil to keep it neat and tidy. Once the bacon is cooked through and crispy, your jalapenos are finished! Start watching closely around the 20-30 minute mark for the bacon to cook. Bacon goes from perfection to burnt in a split second in the oven make sure to keep a close eye on them using this method.
Grill: We don’t recommend placing directly on the grill. Use a roasting pan and cover with foil. This method takes a while so you will need to be patient and mindful if you will be grilling other items for your tailgate. Start monitoring after around 20-30 minutes for bacon to crisp and complete cooking.
Smoker: Again, use a roasting pan heat uncovered. With a temperature controlled smoker, you will cook 30 minutes around 180 degrees, 30 minutes around 375. Work up to a high temperature at the end to get the bacon crispy! A traditional smoker will yield similarly to the grill.
