Ingredients:
16 large jalapeño peppers
2 cups shredded chedder-Monterey Jack cheese
4 oz cream cheese, softened
1/2 cup fresh cilantro, minced
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with Gary's Seasoning:
with Gary's Seasoning:
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BACON WRAPPED JALAPEÑO POPPERS
1 tsp Gary's Seasoning
8 bacon strips, cut into 16 halves
8 bacon strips, cut into 16 halves
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Directions:
1. Cut stems off jalapeños and remove seeds and membranes.
2. In a small mixing bowl, blend the cheese, cilantro and seasoning.
3. Stuff the jalapeños with the cheese mixture and wrap with bacon.
4. Use metal skewer to hold bacon onto pepper.
5. Grill on Barbeque on medium-high heat until bacon is crisp.
(Note: to hold jalapeños upright you can buy a BBQ jalapeño cooker)
Makes 16 Servings
1. Cut stems off jalapeños and remove seeds and membranes.
2. In a small mixing bowl, blend the cheese, cilantro and seasoning.
3. Stuff the jalapeños with the cheese mixture and wrap with bacon.
4. Use metal skewer to hold bacon onto pepper.
5. Grill on Barbeque on medium-high heat until bacon is crisp.
(Note: to hold jalapeños upright you can buy a BBQ jalapeño cooker)
Makes 16 Servings
For this recipe we recommend:
Gary's Too Hot for Mama Blend
Gary's Too Hot for Mama Blend