Reviewed: May 26, 2012

The Grilled Bacon Jalapeno Wraps were really good and a big hit at the family get together I had. Sometimes they tended to stick to the grilled but other than that they were amazingly good.

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Reviewer:

Heather...Yumm

Cooking Level: Intermediate

Home Town: Cushing, Oklahoma, USA

Reviewed: May 22, 2012

So yum! Depending on where the Jalepeno's are grown, they will be hotter or a little more mild. I remove all seeds to make less spicy.

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Reviewer:

Bakin' Babe

Reviewed: May 21, 2012

Fantastic recipe - great blend of flavors. Took longer than 10 minutes on the grill though. Also for those non-jalapeno lovers - I used a yellow bell pepper for those guests and they loved it just as much!

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Reviewer:

Colette

Reviewed: May 20, 2012

These are awesome! I made these tonight when I got home from church. Didn't want to fire up the grill so I made them on my George Foreman Grill. If you let them get good and black and crisp, they are so sweet!! Thanks for the recipe!

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Reviewer:

SAABADOG

Reviewed: May 11, 2012

So easy to make - people will be amazed you slaved away making them. Plus jalapenos are super inexpensive! You don't have to do anything special to them to take away the heat other than to make sure to take out the all of the seeds and all the membrane (scoop it out flush inside). Also if you're going to grill it - don't use the flimsy toothpicks because they'll just burn and then you're left carefully chewing look for the piece of stick left behind. I've baked them (on a foil lined pan) and they came out yummy too.

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Reviewer:

Melanie

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: May 10, 2012

They are well worth the work.

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Reviewer:

mom2shu

Reviewed: May 7, 2012

I leave whole and use a peeler to deseed the inside. Take a baggie or pastry bag to fill with cream cheese. Wrap with bacon and grill. If weather is not permitting, works in the oven too.

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Reviewer:

Lyn

Reviewed: May 2, 2012

These are sooo good. If you remove all of the seeds and ribs from the peppers, they're not spicy at all. I like to mix grated cheese and assorted herbs and spices to the cream cheese.

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Reviewer:

ronflor

Reviewed: Apr. 29, 2012

First blanch some/all of the peppers to reduce the heat before stuffing.Recommend experimenting the stuffing with variety of cheeses, not just cream cheese. Use a whole piece of bacon. After you put the pepper together with cheese, bacon and toothpick - freeze it for 15 min, then 10 minutes on the grill.

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