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  • 15 large jalapeno peppers
  • 2 cups shredded cheddar-Monterey Jack cheese
  • 4 ounces cream cheese, softened
  • 1/2 cup minced fresh cilantro
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 15 bacon strips


  • Cut stems off jalapenos; remove seeds and membranes. In a small bowl, beat the cheeses, cilantro, garlic powder and paprika until blended. Stuff 1 tablespoon into each jalapeno; wrap a strip of bacon around each.
  • Grill peppers, covered, over medium-hot heat for 4-5 minutes on each side or until bacon is crisp and filling is heated through. Serve warm.
Nutrition Facts
2 each: 259 calories, 22g fat (13g saturated fat), 58mg cholesterol, 460mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 13g protein.

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