This recipe is always a hit when I make it for an appetizer at dinner parties, especially in the summertime when I can use my BBQ! It is so simple but so very flavorful! Another great bonus is that this dish can be prepared ahead of time and refrigerated until your guests arrive and you're ready to throw the peppers on the grill. Also, this recipe is super quick and easy peasy!
All you need is a bunch of jalapeno peppers that are all similar in size, cream cheese, and a pack of thick bacon. That's it! First off, start off by cutting the peppers in half lengthwise so that each pepper makes 2 poppers. Next, using a spoon carefully scoop out the seeds inside the pepper and discard them. After that, use a butter knife to spread the cream cheese into the hollowed out jalapeno halves. Then wrap a strip of bacon around each pepper twice and cut off any excess and secure through the middle with a toothpick.
Preheat your BBQ to a medium-low heat. Keep it mind that every BBQ is different so just be sure that you don't set your temperature too high because you don't want the bacon fat to burn before it's cooked fully through! Leave the toothpicks in and grill the peppers for about 4-5 minutes per side or until bacon is nicely browned. Let cool for a few minutes before serving because these guys are extra hot!
These will make the perfect side dish for your next Mexican feast or at your next summer BBQ! Enjoy!
These will make the perfect side dish for your next Mexican feast or at your next summer BBQ! Enjoy!
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