Dozen large jalapenos halved and seeds scraped out (use gloves!) have a couple more on hand in case you have left over stuffing.
8 oz brick of cream cheese (softened)
Small bag of mixed (three types)Mexican cheese finely shredded
Approx 8 cooked strips of bacon, chopped small
Mix the cream cheese, Mexican cheese and bacon with a fork until well blended.
Stuff the jalapeno with the mixture still using gloves!
Once the peppers are stuffed sprinkle with some shredded parmesan cheese and bread crumbs.
Grill on barbecue until the chilies are just starting to get grill marks, keep an eye on the peppers because they tend to cook rapidly and the cheese mixture will start to melt out.
Shared by Vicki Lewman Terra
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I love to cook, love to bake and have been doing both for many, many years. Nothing like trying out a new recipe. Hope you find some here that you may like. Enjoy!
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