Things You'll Need
1/2 block cream cheese (at room temperature)
1/2 cup shredded cheese (any flavor, preferably cheddar or Monterey Jack)
1 tsp. onion powder
1 tsp. garlic powder
12 large jalapeño peppers
Small spoon (such as a teaspoon or sugar spoon)
6 slices of hickory-smoked bacon
Stuffed jalapeños, also called jalapeño poppers, are savory appetizers with a fiery kick. It is not as difficult as many think to get the cream cheese inside the jalapeños. By wrapping them in bacon before cooking, you are not only adding flavor, but you will prevent the jalapeño skin from burning. Be careful when you bite into these as the cheese in the center will be very hot. They can be grilled as suggested in the recipe or cooked in a 450-degree oven for 8 to 10 minutes, turning halfway through cooking.
Preheat grill. Combine cream cheese, shredded cheese, onion powder and garlic powder in a bowl.
Cut each jalapeño lengthwise along one side. Use spoon to scoop out the seeds. See warning.
Stuff spoonfuls of the cheese mixture into each jalapeño until full but not overflowing.
Cut the bacon in half. You will now have 12 half-sized bacon slices.
Wrap a single half slice of bacon around a stuffed jalapeño pepper. Attach the ends together by threading a toothpick through the ends and then piercing the jalapeño pepper. The toothpick should go all the way through the pepper to ensure that the bacon will not fall off during grilling.
Place the prepared jalapeños on the grill and cook for 3 to 5 minutes per side to cook, but not crisp, the bacon. Remove with tongs. Let rest for 5 to 10 minutes (to allow the cheese to cool slightly) and serve. See Warning.
Do not touch your eyes and wash your hands after touching the peppers. The oils will burn your eyes the same way they burn your tongue. You can also wear disposable gloves while you are working with jalapeños to prevent irritation.