Time for the second recipe of Grill Week! Confession, I really like those cheese-filled, crusty jalapeño poppers you find in the freezer aisle of the grocery store (even though I burn my mouth on the molten lava filling every time I eat them). That’s why I decided to make a spin-off version of them on the grill. Instead of a crusty outside, these are hugged by bacon. Yep. Dig into these cheesy, spicy, bacony (not a word) goodies. 🙂
Grilled Bacon-Wrapped Stuffed Jalapeños
Adapted from saffronstreaks and traceysculinaryadventures
Ingredients Print Recipe Here
5 strips of bacon
5-6 Jalapeños
4 oz. cream cheese
1/2 cup cheddar cheese
Directions
Preheat grill to medium-high heat. Wash and cut the jalapeño into halves, scoop out the ribs and seeds with a spoon (leave some in if you like it spicy). Mix together the cream cheese and cheddar cheese. Stuff each half of the jalapeño with the cheese mixture. Cut the bacon strips in half. Wrap a slice of bacon around the jalapeño and secure it with a toothpick. Place foil on the grill and then put your jalapeños on the foil. Cover the grill. Let the poppers cook for 10-15 minutes, checking every 5 minutes. When the bacon is cooked, take the poppers of the grill. Let them cool for a few minutes before enjoying.
Cut jalapeños in half and seed them.
Mix together your cream cheese and cheddar cheese.
Stuff the jalapeños with the cheese mix.
Cut bacon strips in half.
Wrap the jalapeños with bacon and secure with toothpicks.
Place the jalapeños on foil on the grill. Don’t mind the chicken breasts on the side. 🙂
Remove from the grill when the bacon is cooked. These took about 13 minutes.
Thank you grill!
Enjoy and see you tomorrow for another great grilled recipe!
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