12 wooden toothpicks
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons chopped fresh chives or finely chopped green onions
6 Campbell's Orchards' jalapeño peppers, halved lengthwise and seeded
4 slices bacon
1. Heat oven to 375°F. Line cookie sheet with foil or cooking parchment paper. Soak toothpicks in small bowl of warm water to prevent burning.
2. In small bowl, mix cream cheese and chives. Spoon mixture evenly into chile halves.
3. Cut each bacon slice crosswise into thirds. Wrap 1 piece of bacon around each stuffed chile half; secure with soaked toothpick. Place on cookie sheet.
4. Bake 25 minutes or until bacon is crispy and chiles are tender. Serve warm.