Best jalapeño poppers on the grill! Any leftover cheese mixture makes a good spread for crackers while you're waiting.
Ingredients
- cooking spray:
- ounces cream cheese: 8 piece
- ½ cups shredded Cheddar cheese: 1 piece
- Parmesan cheese: 2 Tbsp (grated)
- ½ teaspoons garlic powder: 1 piece
- whole jalapeno peppers with stems: 16 piece
- slices bacon, cut in half crosswise: 8 piece
Metric Conversion
Stages of cooking
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Mix together cream cheese, Cheddar, Parmesan, and garlic powder in a bowl until the mixture is thoroughly blended.
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Lay jalapeño pepper on a work surface and cut a lengthwise sliver from the side of the pepper, exposing seeds and white membrane. With the handle of a teaspoon, scrape out seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers.
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Chop up pepper slivers and mix into cheese stuffing. Stuff each pepper with cheese mixture and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
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Grill stuffed jalapeños on a less-hot part of the grill until peppers are hot and juicy and bacon is browned, 30 to 40 minutes. Christina
