Toma Jalapeno Poppers
8 ounces fresh jalapenos
6 ounces Point Reyes Toma, shredded
12 oz package bacon
2 tablespoons minced cilantro
Preheat oven to 450 degrees.
With gloved hands, cut jalapenos in half from stem to tip. Remove seeds and membranes. Place jalapeno halves, cut side up, on a cooling rack set on top of a sheet pan.
Fill each jalapeno half with Toma, pressing down gently. Wrap each stuffed jalapeno half with a piece of bacon. Secure bacon to jalapeno using a toothpick. (You will likely have bacon leftover for another use, depending on the size of your jalapenos.)
Place sheet pan in oven and bake until cheese is melted and bacon is crisp, about 12-15 minutes. Remove from oven, remove toothpicks from peppers, garnish with cilantro and serve.