Grilled Jalapeño Poppers
Prep Time: 20 minutes
Grill Time: 6 minutes
Makes: 12 poppers
- 12 large jalapeño chile peppers
- 1 cup Mexican shredded cheese blend, Kraft®
- 6 slices packaged ready-to-serve cooked bacon, crisped in microwave, Oscar Mayer®
Cut a slit lengthwise down one side of each pepper to create a pocket, being careful to not cut through jalapeño. Leave stem intact and remove seeds and veins. Fill each pepper with cheese. Cut bacon in half crosswise. Wrap each pepper with half-piece of bacon. Secure with a toothpick.
Set up grill for direct cooking over medium-high heat. When ready to start cooking, brush grate with oil. Place peppers on hot oiled grill and cook for 6 to 10 minutes or until heated through, turning halfway through cooking. Remove from grill. Serve hot.