First slit open each jalapeno and remove the seeds and as much of the membranes as possible. Then soak all of the peppers in cold water for 20-30 minutes. This removes some of the "heat." While they're soaking, combine softened cream cheese with some dry ranch mix and some garlic powder to taste. Stuff the cheese mixture into each of the peppers. Next, wrap each in a happy blanket of bacon and fasten with a toothpick. Chill them in the fridge for an hour or so till the cheese hardens a bit. Here they are getting ready to chill:
When they are chilled, it's onto the grill 'till the bacon looks done:
I ate way more of them then I should've and my tummy protested a bit but my
tastebuds did NOT! Just the right amount of spiciness with a cool creamy ranch
filling and hello, BACON. Can anything wrapped in bacon be bad? I doubt it.
A couple notes...I think we used about 2 packages of cream cheese for that pan full of peppers. Also, best to soak the toothpicks in water so they don't go up in flames.