Saturday, May 5, 2012
Cheese-Stuffed Jalapeños (makes 30)
8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
15 jalapeno peppers, halved lengthwise and seeded
1/4 cup dry bread crumbs
1/4 cup real bacon bits
Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon.
Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm.
Recipe courtesy of tasteofhome.com