on your browser
to print this recipe.
Jenniferís Grilled Stuffed Jalapenos
1 lb. thin sliced bacon, slices halved crosswise
20 large FRESH jalapenos (about 1 pound)
8 oz. cream cheese, room temp. (or you can use goat cheese)
3 Tbsp. chopped fresh cilantro (optional)
Chilies can irritate the skin, so you might want to wear gloves when working with them!
Partially cook the bacon so it's limp but barely done... drain on paper towels. Cut off the stem end from each jalapeno - halve them lengthways. Scoop out most of the seeds and ribs (the more you leave in the hotter the pepper!)
Mix the cilantro with the cream cheese. Fill each half pepper with some of the cheese mix, smooth it level. Wrap a piece of bacon around each cheese filled half and secure the ends with a toothpick. (These can be made ahead up to this point. Cover and refrigerate)
When you're ready. Place them on the grill. Cook until bacon is nicely browned. You could also cook these on top of the stove in a grill pan. If you have mesquite chips to grill over, it's even better.
The only carbohydrates come from the peppers. Figure about a half gram
of carbohydrates per each.