Prep/Total Time: 30 min.
Yield: 30 Servings
Ingredients:
8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
15 jalapeno peppers, halved lengthwise and seeded
1/4 cup dry bread crumbs
1/4 cup real bacon bits
Procedure:
Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon.
Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 2-1/2 dozen.
Notes:
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Photo By: Taste of Home Magazine
Magazine: Taste of Home
Originally Published In: Cheese-Stuffed Jalapenos in Simple & Delicious July/August 2008, p61
Source: http://www.tasteofhome.com/Recipes/Cheese-Stuffed-Jalapenos-3