Grilled Jalapeno Poppers

July 10, 2019

Ingredients

8 ounces Casco Bay Creamery Cream Cheese (1 tub)

2 Tbsp Parmesan cheese (grated)

1 ½ tsp garlic powder

1 ½ cup sharp cheddar cheese (grated)

16 whole jalapeño peppers (with or without stems)

8 slices of bacon, cut in half crosswise

You’ll need toothpicks too.

Directions

• Get your grill going, but you’ll be using lower heat for this recipe.
• Combine all the cheeses and garlic powder together in a small bowl. Mix well.
• Cut the peppers in half lengthwise and use a spoon to scrape out the seeds and membranes.
• Stuff the cream cheese mixture into the pepper halves.
• Wrap each pepper with bacon and secure it together with a toothpick.
• Place on the less hot portion of the grill cut side down and cook until the bacon starts to crisp (about 6 minutes). Flip and cook on medium-low heat for another 10-12 minutes. Bacon should be cooked, the peppers tender and the cheese melted.
• Options to add to the cream cheese mixture: minced green onions, cilantro, other favorite herbs.

Adapted from Allrecipes.com

 

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