You know what they say: “If you can’t take the heat, stay out of the kitchen.” Fortunately, you can cook this hot little number right on the grill. By the pool. In your bathing suit. Long live Summer!
- 10-15 jalapeños
- 8 ounces cream cheese, chilled
- 16 ounces of bacon
- 10-15 toothpicks
Start up your grill so it’s ready when you are. Slice jalapeños length-wise and cut your bacon strips in half. With a spoon, scoop up some cream cheese and stuff into the pepper half. Wrap the bacon around the stuffed pepper and secure into place with a toothpick. Grill on low to medium heat with the cream cheese side face down, then flip and finish face up until bacon is crispy.
For an added Summertime twist, add a fresh peach slice to the popper. Push into cream cheese, then wrap pepper with bacon and grill as usual. So amazing!