Bacon-Wrapped Stuffed Jalapenos
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Serves/Makes: 6
Ready in: < 30 minutes
- 6 jalapenos, cut in half lengthwise with seeds and membranes removed and discarded
- 1 package (8 ounce size) cream cheese, at room temperature
- 4 ounces shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 12 slices bacon
Preheat a grill to medium-high heat. Slice the jalapenos in half lengthwise. Carefully scrape out and discard the seeds and membranes. Combine the cream cheese, Monterey Jack cheese, cilantro, garlic powder, and salt. Mix until well blended. Spoon the cream cheese mixture into the jalapeno halves. Wrap one slice of bacon around each jalapeno to cover the filling as much as possible. Secure the bacon with toothpicks as needed. Place the stuffed jalapenos on the hot grill and cook for 5-10 minutes or until the bacon is crisp and the jalapenos are soft. Serve hot. Cook's Notes: Jalapenos can be stuffed, wrapped in bacon, and refrigerated (covered) for up to 24 hours before grilling.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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