Better with Bacon – Grilled Bacon and Cheese Jalapeño Poppers…

No photo of this, but I don’t think you need one to get an idea of what these things taste like.  My mouth is watering so much right now I’m like Lou Holtz over here…

Recipe after the jump!

Grilled Bacon and Cheese Jalapeño Poppers

Ingredients:

• ½ cup grated Monterey jack cheese
• ¼ cup chopped fresh cilantro
• 8 large jalapeño peppers
• 8 strips bacon

Directions:

1. Prepare medium-hot grill or preheat broiler. If using the broiler, line a rimmed baking sheet with aluminum foil. Soak 16 wooden toothpicks for at least ½ hour.
2. In a small bowl, mix together the Monterey Jack cheese and cilantro. Using a paring knife, cut the top off the peppers and reserve. Scoop out the veins and the seeds, discarding both. Stuff the cheese mixture inside the peppers, packing it tightly. Replace the cap on each pepper.
3. Using a toothpick or skewer (depending on size of jalapeños), skewer the peppers lengthwise from the bottom through the cap. Wrap a slice of bacon top to bottom around each pepper, covering the cap, and secure with a toothpick. Place the peppers on the grill or, if broiling, place on baking sheet. Grill or broil, turning occasionally, for 20 minutes total or until bacon is crisp and the peppers are tender.

Serves: 4

This recipe is from “The Deen Bros. Take It Easy” by Jamie Deen and Bobby Deen.