Grilled Jalapeno Poppers
Ingredients
- cooking spray (1 pinch)
- cream cheese (8 ounces)
- shredded Cheddar cheese (1.5 cups)
- grated Parmesan cheese (2 tablespoons)
- garlic powder (1.5 teaspoons)
- whole jalapeño peppers with stems (16 )
- bacon (8 slices)
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix together cream cheese, Cheddar, Parmesan, and garlic powder in a bowl until the mixture is thoroughly blended.
- Lay jalapeño pepper on a work surface and cut a lengthwise sliver from the side of the pepper, exposing seeds and white membrane. With the handle of a teaspoon, scrape out seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers.
- Chop up pepper slivers and mix into cheese stuffing. Stuff each pepper with cheese mixture and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
- Grill stuffed jalapeños on a less-hot part of the grill until peppers are hot and juicy and bacon is browned, 30 to 40 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 164
- fat: 15 g
- sats: 8 g
- carbs: 2 g
- fibre: 0 g
- protein: 6 g
- salt: 0 g