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Grilled Cheese-Stuffed Jalapenos Recipe
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Grilled Cheese-Stuffed Jalapenos Recipe

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5 15 12
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We make these several times throughout the summer and everyone loves them. With ooey-gooey cheese and salty bacon, these jalapenos are irresistible! —Bruce Hahne, Acworth, Georgia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:30 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 30 servings

Ingredients

  • 8 ounces Monterey Jack cheese, cut into 2x1/2x1/4-inch strips
  • 15 jalapeno peppers, halved lengthwise and seeded
  • 1/4 cup dry bread crumbs
  • 1/4 cup bacon bits

Nutritional Facts

38 calories: 1 each, 3g fat (2g saturated fat), 7mg cholesterol, 87mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 2g protein Diabetic Exchanges: 0 fat.

Directions

  1. Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon.
  2. Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 2-1/2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cheese-Stuffed Jalapenos in Simple & Delicious July/August 2008, p61

Sweet Red Wine

Enjoy this recipe with a sweet red wine.


Reviews for Grilled Cheese-Stuffed Jalapenos

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
angieact1
Reviewed Jul. 5, 2014

"These were a hit for the 4th of July!"

MY REVIEW
zannainpv
Reviewed Apr. 28, 2012

"If you don't want the pepper to be too spicy, then put the halved/seeded peppers in a bowl of ice water - the longer you leave them in the ice, the milder they are."

MY REVIEW
donna r. knox
Reviewed Jan. 22, 2012

"Everyone asked for recipe!"

MY REVIEW
lamastea
Reviewed Aug. 22, 2011

"Love this recipe. Nice and easy to prepare."

MY REVIEW
Markosgirlk
Reviewed Jun. 25, 2011

"I added crumbled hot sausage-a staple in our house with home grown peppers, also will try with cherry hots this year"

MY REVIEW
Juansmom
Reviewed Jul. 15, 2010

"YUM!!! We love poppers! Another variation we love is to pick POBLANO peppers straight from the garden, stuff with cheese curds (if you can find them) or sharp cheddar, and broil til bubbly. For our Independence Day picnic this year, I threw them on the grill and they were awesome! Jalapenos are nice and hot, but poblanos are milder and meatier tasting, like a sharp green bell pepper, but with a slight bite of heat. Really a treat if you can find fresh poblanos!"

MY REVIEW
KarenI.
Reviewed Jul. 14, 2010

"I love stuffed jalapenos. I make these using cream cheese that has been blended with garlic powder and a little bit of chopped green onions or chives and then wrapped with bacon and cooked in the oven."

MY REVIEW
savanna2
Reviewed Jul. 14, 2010

"To answer britt1992 question and others also about the oven temp, it is 350 degrees, middle rack, line flat sheet with foil or parchment paper, bake 10 min for hot, 15 min for med, and 20 min for very mild. It seems that every 5 minutes after the original 10 makes a difference."

MY REVIEW
cls044
Reviewed Jul. 14, 2010

"Yum, we wrap with 1/2 slice of bacon instead of bacon crumbles and sometimes when the grill isn't going, we stick in the pizza oven....we alternate some with monterey jack, some with mozzarella, and some with pepper jack...."

MY REVIEW
savanna2
Reviewed Jul. 14, 2010

"I also have been making these for years, but use cream cheese instead. A helpful hint to those who prefer them not so hot : the longer they stay in the oven, the milder they get. You can regulate different kinds of hot for those who like it that way. It works."

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