My take on the cheesiest jalepeno poppers! I had these at a party years ago and they have been one of my favorite cookout snacks ever since. Except...they needed more cheese, and that's just what I did! I dare you to eat just one!
Cut the stem off of each jalepeno and slice diagonally down the middle, resulting in two jalepeno halves.
Remove all seeds and pulp from each jalepeno half. I use a spoon to avoid getting it on my hands. Becareful and wash your hands afterwards.
If you like your jalepeno's spicy you can skip this step, but after de-seeding the peppers i drop them into a bowl of warm water, just to take some of the heat out.
Mix all of your cheeses in a bowl until well blended. I then spoon the cheese mixture into the corner of a gallon size ziplock bag and cut a hole in the corner, so that I can pipe the cream cheese mixture right into the peppers. If you don't have a ziplock bag, you can spoon the mixture into each pepper. It's just a little messier.
Once they are all filled with the cream cheese mixture, wrap each pepper in half a slice of bacon and secure with a toothpick
grill the peppers over indirect heat for 20-30 minutes, turning half way through. Time varies, so remove from grill when bacon is crispy.