bacon wrapped jalapeno poppers
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| Serves | 4-6 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Meal type | Appetizer |
| Misc | Serve Hot |
Ingredients
- 12 jalapeno peppers, sliced lengthwise and seeded
- 1 package cream cheese (dairy free cream cheese works fabulously!)
- 1/2 c. shredded cheddar cheese (dairy free cream cheese works fabulously, too!)
- 1/2 lb. bacon
Optional
- gluten free BBQ sauce
Note
Our friends used to make these as their signature dish for parties and potlucks...they have moved away, so I have had to attempt to make their poppers. I think this is a pretty close match, but I'd rather have our friends move back so they can make these tasty little morsels!
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Directions
| 1. | Bring cream cheese to room temperature; mix in cheddar cheese. | |
| 2. | Using a spoon or spatula, divide the cream cheese/cheddar mix evenly between the pepper halves. | |
| 3. | Wrap the bacon around the pepper halves and secure with toothpicks. (It's okay if the bacon doesn't completely cover the pepper & filling) | |
| 4. | Preheat your grill (I use a gas grill) and turn off the burners on one side...you want your grill to be hot, around 400 F, but you don't want direct heat because when the bacon fat starts dripping off, you'll get flare-ups. (I learned this the hard way) | |
| 5. | Put the bacon wrapped poppers on the grill, face down to get the tops nicely browned. Make sure you start facedown, otherwise your filling will be too warm and melty and will drip out onto your grill! (I also learned this the hard way!) | |
| 6. | Rotate the poppers once they start browning. Try to keep the grill lid closed as much as possible so you maintain a constant heat. | |
| 7. | Once the bacon is cooked to your liking, turn the grill off and baste the tops of the poppers with gluten free BBQ sauce (optional) for a sweet kick to your spicy little peppers. Leave on grill long enough for the BBQ sauce to heat through. | |
| 8. | Throw on a plate and serve! |
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