I’ve been experimenting with attempting to make cheese-stuffed jalapenos for the grill for years and finally have a recipe good enough to share. It helps to have 2 specialty items - a jalapeno grill stand that holds the jalapenos vertically, and a jalapeno coring tool for removing the seeds and membranes.
- 18 large jalapeno peppers (too small and they fall through the stand)
- 8 oz cream cheese with chives (or chop and add chives to cream cheese)
- 1 cup shredded cheddar cheese
- 1 cup shredded parmesan cheese
- 6 slices bacon
- Preheat oven to 350 degrees or start grill
- Start a large pot of water to boil
- Start bacon to cook until crisp using your preferred method.
- Cut off the tops of the peppers. Core and remove seeds and membranes.
- Dump the peppers into the boiling water and parboil for 90 seconds. Empty into a colandar and rinse with cold water.
- Mix cheeses in bowl or food processor
- Crumble bacon and mix through the cheese mixture
- Using a table knife, stuff the peppers. Pack until overflowing by 1/4 inch
- Load into grilling stand
- Bake or roast for 15 minutes or until overflowing cheese is browned
- Allow to cool and for cheese to harden before serving