Grilled Jalapenos With Bacon & Cheese/PIc

[Roxy15]

Grilled Jalapenos With Bacon & Cheese:

 

***You can smoke these or bake these in the oven for about 15-20 minutes at 350 degrees and then finish them under the broiler, if you want. If you don’t like any heat, you can use small bell peppers instead of jalapenos.

 

If you scrape the jalapenos clean, they won't really be spicy, just a little heat afterwards. If you are using the grill, the trick with these is to grill them slowly. If you try to cook them over the hottest part of the grill, you'll end up with crispy bacon and raw peppers.

 

When you start these jalapenos straight on the grill, the cheese may ooze out a lot, so you want to finish them up on top of foil, if this happens.

 

5 Large Jalapenos-(Or More If They’re Smaller

1/2 Cup Cream Cheese

1 Cup Shredded Cheddar Cheese

1 Tsp. Salt

Pinch Of Pepper

3/4 Tsp. Smoked Paprika

1 Clove Garlic, Crushed

5 Slices Bacon

Slice your jalapenos from stem to tip of the pepper. Carefully open the peppers, and scrape out the seeds and white membranes. Set the cleaned peppers aside.

 

In a small bowl, combine the cream cheese, shredded cheddar cheese, salt, pepper, paprika, and garlic. Stuff each pepper with as much cheese mixture as you can. Wrap each pepper tightly in a slice of bacon, and secure with toothpicks or on a skewer.

 

Grill on the side of the grill, where it's not too hot, for anywhere from ten to twenty five minutes, depending on how hot the grill is.

 

***You can grill them on foil, so you don't ruin your grill grate with cheese. These peppers need slow heat and a little time. Let them cook so that the peppers are cooked.

 

Serve with Hidden Valley Ranch Dressing or your favorite dip.