Ingredients

The following ingredients have 4 Servings
  • 6 large jalapeño peppers (whole)
  • ½ cup cream cheese (softened)
  • ½ cup extra-sharp cheddar cheese (shredded)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon lime zest
  • juice of ½ a lime
  • 6 slices of bacon

Instruction

  • Preheat a charcoal or gas grill to high.
  • Prepare the peppers: Wash and drain the peppers well. Cut the stem off each jalapeño; cut in half lengthwise. Using a small spoon, scrape out seeds and membranes.Lay the halves aside, but paired together. This makes it easier to pair them back up after stuffing.
  • In a small bowl, mix cream cheese and cheddar cheese, garlic and onion powders, cumin, cayenne pepper, lime zest and lime juice, until well blended.
  • Stuff the jalapeño halves, by spooning the cream cheese mixture into both halves of each jalapeño slice. Stick jalapeño back together again, wrapping each whole pepper with a slice of bacon to hold it together. Use a wet toothpick to secure the bacon, if needed.
  • Arrange bacon-wrapped poppers on a grilling tray or directly on the grate, over medium heat. Grill turning occasionally, until the bacon is crispy and the pepper is cooked through about 15 to 20 minutes.