YIELDS
12 servings
INGREDIENTS
- 12 jalapeno peppers
- ¼ cup cream cheese
- ¼ cup shredded cheddar
NUTRITIONAL INFORMATION
No nutrition information available
INSTRUCTIONS
Slice top with stem off jalapeños.
Scoop out seeds.
Mix shredded cheddar and cream cheese and put in piping bag.
Pipe cheese mix into jalapeños.
Wrap bacon around jalapeño, end to end, covering cut top.
Use toothpicks to secure bacon.
Grill until peppers begin to soften and bacon becomes crispy.
Remove toothpicks and serve warm.
