Heaven wrapped in bacon

melissa woods

By
@mwoodsTN

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!


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Serves:

5-7

Prep:

30 Min

Cook:

35 Min

Ingredients

10
whole jalepenos
1
block, cream cheese
1/2 c
shredded sharp cheddar
1 c
crumbled feta cheese
1/2 c
shredded colby and monterey jack blend cheese
1 pkg
bacon
20
toothpicks

Directions Step-By-Step

1
Cut the stem off of each jalepeno and slice diagonally down the middle, resulting in two jalepeno halves.
2
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.
3
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.
4
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.
5
Once they are all filled with the cream cheese mixture, wrap each pepper in half a slice of bacon and secure with a toothpick
6
grill the peppers over indirect heat for 20-30 minutes, turning half way through. Time varies, so remove from grill when bacon is crispy.
7
Let cool, and enjoy!

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