Description
So easy and so good. But most amazing, the jalapenos lose all their heat and turn into a salty, savory treat. You may want to double the recipe—they go fast!
Ingredients
- 6 whole Jalapenos (large)
- 8 ounces, weight Cream Cheese, Room Temperature
- ¾ pounds Bacon, Center Cut
Preparation
Heat BBQ to medium-high.
Slice peppers in half and remove seeds and membranes.
Use a knife to fill peppers with cream cheese.
Wrap each with 1 slice of bacon.
Grill on the hot BBQ. I started with the peppers directly on the grill but after about 5 minutes I worried they were burning on the bottom so I moved them to a cookie sheet and put them back on the grill for about 5 more minutes.
You’ll know they’re done when the bacon is crispy on the top and bottom.
They’re better on the grill than in the oven, so if you don’t have BBQ weather yet, I’d wait until you fire up the grill.
