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  • 7servings
  • 40minutes
  • 86calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 14 jalapeno peppers, halved lengthwise, and seeded

  2. 2 slices center-cut bacon

  3. 1/2 cup cream cheese , softened

  4. 1/4 cup shredded extra-sharp cheddar cheese

  5. 1/4 cup minced green onion

  6. 1 teaspoon fresh lime juice

  7. 1/4 teaspoon kosher salt

  8. 1 small garlic clove , minced

  9. 2 tablespoons fresh cilantro

  10. 2 tablespoons chopped seeded tomatoes

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high heat.

  2. Cook bacon in a skilletover medium heat until crispy.

  3. Remove bacon, and drain on paper towels, and crumble bacon.

  4. Combine bacon, cheeses, and the next 4 ingredients through garlic in a bowl, stirring to combine.

  5. Divide cheese evenly, and fill pepper halves.

  6. Place peppers cheese side up on grill, cover and grill peppers 8 minutes, or until bottoms of peppers are charred, and cheese mixture is lightly browned.

  7. Place peppers on serving platter.

  8. Sprinkle with tomato, and cilantro.

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