Time for the second recipe of Grill Week! Confession, I really like those cheese-filled, crusty jalapeño poppers you find in the freezer aisle of the grocery store (even though I burn my mouth on the molten lava filling every time I eat them). That’s why I decided to make a spin-off version of them on the grill. Instead of a crusty outside, these are hugged by bacon. Yep. Dig into these cheesy, spicy, bacony (not a word) goodies. 🙂
Ingredients Print Recipe Here
5 strips of bacon
4 oz. cream cheese
1/2 cup cheddar cheese
Preheat grill to medium-high heat. Wash and cut the jalapeño into halves, scoop out the ribs and seeds with a spoon (leave some in if you like it spicy). Mix together the cream cheese and cheddar cheese. Stuff each half of the jalapeño with the cheese mixture. Cut the bacon strips in half. Wrap a slice of bacon around the jalapeño and secure it with a toothpick. Place foil on the grill and then put your jalapeños on the foil. Cover the grill. Let the poppers cook for 10-15 minutes, checking every 5 minutes. When the bacon is cooked, take the poppers of the grill. Let them cool for a few minutes before enjoying.