Stuffed Jalapeno Peppers

[Roxy]

Stuffed Jalapeno Peppers:

 

1 lb. Bacon Strips

15 Large Jalapenos

1-(8-oz.) Pkg. Cream Cheese Or A Chuck Of Monterey Jack Cheese

 

***Frozaen bacon is easier to cut...once the bacon is frozen, cut. Refrigerate until needed.

 

Cut the strips of bacon in half lengthwise. Cut the stem off of the Jalapenos and core them; removing seeds and veins. Fill the Jalapenos with Cream Cheese. Cross two half slices of bacon on the top of each Jalapeno and secure with toothpicks. Place Jalapenos in a Jalapeno Holder and then onto a hot grill. Grill until bacon is crisp. Remove the toothpicks and allow cheese to cool slightly before serving.

 

Tips:

 

To make coring Jalapenos easier use a grapefruit knife.

To make stuffing the Jalapenos easier, cut the Cream Cheese into small sticks and then insert the stick into the Jalapeno.

To add a unique touch, puree 1/4 cup peeled and cook shrimp with the Cream Cheese before stuffing.