Ingredients Jump to Instructions ↓

  1. 4 ounces cream cheese, softened

  2. 1/2 cup shredded Monterey Jack cheese

  3. 1/2 teaspoon garlic powder

  4. 1/2 teaspoon ground cumin

  5. 1/2 teaspoon chili powder

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon smoked paprika or paprika

  8. 10 jalapeno peppers

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture. Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 10 appetizers.


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