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- 8 oz cream cheese softened
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- 1/2 cup sharp cheddar cheese, shredded
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- Preheat the grill to medium high heat
- Cut off the stem of each jalapeno then cut in half lengthwise. Scrape out the seeds and membranes. (tip: wear gloves and be sure to not touch your eyes!)
- Combine cream cheese, green onion, garlic powder, and cheddar cheese in a small mixing bowl. Stuff into the jalapeno halves.
- Wrap each jalapeno half with bacon. Secure with toothpicks.
- Refrigerate stuffed jalapeno poppers for at least an hour to help prevent the cheese melting out.
- Grill directly on the grill grates or use a grill basket. Grill until the bacon is cooked and cheese is melted.
Thanks to our friends at Gimme Some Grilling for this incredible recipe!