Grilled Bacon Jalapeno Wraps
Oh, baby, what a winner!
I sliced off the stem end of the pepper and scooped out the ribs and seeds. This results in an "open" end of the pepper. Best to use gloves, or an unwanted guest, for cutting and cleaning your peppers. ; )
1). After scooping out the pepper, return the seeds by mixing into the cream cheese.
2) Refrigerate for several hours, or overnight, to firm up the cream cheese. ( I let the cream cheese soften so I could mix in the seeds and the suggested dried ranch dressing mix, which was delicious.)
3) Wrap bacon over the open end of the pepper to keep the contents contained.
4). Cook pepper cream cheese side down first, then flip. The temp of the grill will soften the cream cheese, so this will prevent it from oozing out of the pepper. This is also why you should wrap the open end of the pepper.
I will experiment in the future with other cream cheese flavors. Enjoy!
3 users found this review helpful
Sep. 7, 2014