Grilled Cheese-Stuffed Jalapenos Recipe
- 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
- 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.
1 each: 38 calories, 3g fat (2g saturated fat), 7mg cholesterol, 87mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 fat.
Reviews for Grilled Cheese-Stuffed Jalapenos
"These were a hit for the 4th of July!"
"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."
"Everyone asked for recipe!"
"Love this recipe. Nice and easy to prepare."
"I added crumbled hot sausage-a staple in our house with home grown peppers, also will try with cherry hots this year"
"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!"
"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."
"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."
"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...."
"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."
"My son also makes these and they're delicious but he uses cream cheese to stuff, de-veins and seeds and wraps with whole slices of bacon - YUM!"
"Oops, I forgot to add a tip for those of us who like the flavor of jalapenos, but prefer not to deal with the intense "heat" of them: I've found that when eating these, the halves without the stem tend to be milder. :)"
"My wonderful mom-in-law makes a recipe similar to this. She doesn't use breadcrumbs, and instead of bacon bits, she wraps the jalapeno in turkey bacon. That helps to make it even lower in fat. (She cooks hers in the oven though) :)Any way you make these, though, they're bound to be a hit! I get cravings for these almost every Saturday! :)"
"try with my own grown peppers"