- 12 large jalapeños
- 8 oz cream cheese, softened
- 1 block of your favourite cheese, I use Colby jack, cubed
- 12 slices of good quality bacon
Preheat BBQ grill.
Remove tops of jalapeños and soak in ice water for about 20-30 minutes. Remove jalapeños from water and de-seed and remove little membrane inside. This works well or just use a small knife. If you want a spicier jalapeño then leave some of the seeds and membrane.
Add scoops of cream cheese to half of your jalapeños and then the other half fill with the cubed cheese. Once jalapeños are filled then wrap the bacon around each jalapeño and secure with a toothpick.
Lay jalapeños directly on grill and grill until bacon is cooked and cheese starts to melt. Or use a jalapeño holder like this one we use.