Favorite Recipe Friday

Friday, June 27, 2008

We were chatting about grilling this week at work. My summer helper gives this recipe high reviews.

Grilled Jalepeno Poppers

12 large jalapeno peppers
1 cup Mexican blend shredded cheese
1 block of cream cheese
6 thick slices bacon

Slice the peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Combine the cream cheese and shredded cheese in a bowl (season to taste with salt and pepper). Stuff each pepper with cheese mixture. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.

Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp. Be sure to grill slowly, off of the direct flame.