- 8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
- 15 jalapeno peppers, halved lengthwise and seeded
- 1/4 cup dry bread crumbs
- 1/4 cup real 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.
Reviews forGrilled 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...."