- 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"
"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."
"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!"