These are easy to make and so delicious! They went great with our grilled steak fajitas. If you like a little bit more heat, you can leave some of the seeds in. I also threw them in the freezer for about 10 min to get cream cheese firm before grilling. These are a great side for any last summer cookouts on the grill.
Ingredients
6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon
Directions
Preheat an outdoor grill for high heat.
Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
Place on the grill, and cook until bacon is crispy.
