Smoky Cheese-Stuffed Jalapenos Recipe

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—Lin Sines, Oak Point, Texas

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Smoky Cheese-Stuffed Jalapenos Recipe

Prep: 40 min. Grill: 10 min.

Yield: 7 Servings

40 10 50

Ingredients

15 large jalapeno peppers
2 cups (8 ounces) shredded cheddar-Monterey Jack cheese
4 ounces cream cheese, softened
1/2 cup minced fresh cilantro
1/4 teaspoon garlic powder
1/4 teaspoon paprika
15 Wright® Brand Bacon strips

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Directions

Cut stems off jalapenos; remove seeds and membranes. In a small bowl, beat the cheeses, cilantro, garlic powder and paprika until blended. Stuff 1 tablespoon into each jalapeno; wrap a strip of bacon around each.
Grill peppers, covered, over medium-hot heat for 4-5 minutes on each side or until bacon is crisp and filling is heated through. Serve warm. Yield: 15 appetizers.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (2 each) equals 259 calories, 22 g fat (13 g saturated fat), 58 mg cholesterol, 460 mg sodium, 4 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Smoky Cheese-Stuffed Jalapenos in Backyard Living June/July 2007, p60