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
- 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
- Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon.
- 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.
Originally published as Cheese-Stuffed Jalapenos in Simple & Delicious July/August 2008, p61
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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