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.
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