I got the original recipe from my oldest son , Craig . I tweaked it alittle by adding cilantro , salt and pepper.
* Spray your grates with a non-stick spray to prevent sticking !!!
I forgot to time myself cleaning and prepping the peppers. I'm taking a guess on that ! lol
To a medium bowl add 1 - 8oz. package of room temp. cream cheese and cream with a potato masher or mixer. Add 1 cup of grated extra sharp cheddar cheese, 1/2 tsp. dried cilantro, 1/4 tsp. salt, and 1/8 tsp. black pepper. Mix with spoon or spatula. Set aside.
Wear gloves and eye protection ! Wash and dry jalapenos. Slit pepper lengthwise then make small cut crossways at top, making a "T".
Using a spoon start at the top and push spoon in firmly. In a downward motion rake to remove seeds and veins.
Make sure it's clean of all seeds and veins.
Stuff with cheese mixture then squeeze together. Wipe off excess with spoon .
Starting at the small end ,
overlap bacon towards the top .
Secure with a toothpick at the top .
Heat grill to 275 degrees (don't forget to spray grates !)
Grill peppers for 12 minutes, raising lid to turn every 2-3 minutes. Makes approx. 1 dozen