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

Pin It

No comments:

Post a Comment