Grilled Cream Cheese-Stuffed Jalapeno Peppers
- 6 fresh jalapenos
- 1 (8 ounce) block cream cheese, softened
- 6 slices thin bacon, sliced in half
- Slice each pepper in half, lengthwise. Remove stem. Carefully clean out
all the seeds and white membranes. Use plastic gloves and clean peppers under
cold running water. Dry with paper towels.
- Spoon cream cheese in each pepper half. Wrap a piece of the raw bacon around
each piece of pepper and secure with a wooden pick. Grill over hot coals until
the bacon crisps.
Low fat version: Substitute fat-free cream cheese. And instead of bacon, use
strips of fat free lunch ham.
If desired, mix some shredded Cheddar cheese into the cream cheese for a taste
difference. Or try any of the flavored cream cheeses such as salmon or onion.
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