Stuffed Jalapenos

Let me just start with…this is what we ate for Father’s Day.

Just looking at these pictures makes me what to eat that steak all over again.  Or maybe just eat steak every day for the rest of my life.  I realize it may seem strange to post about Father’s Day after the fact but our meal was outstanding so I wanted to share the recipes.

For today, I’ll share the Stuffed Jalapeños but you’ll want to check back later this week for the Cilantro and Hot Sauce Butter we used to top our steaks.  All around, this was a perfect meal.  When Currey informed me he wanted to cook steaks at home for Father’s Day, I immediately started the search for the perfect sides.  I knew that we would be headed home from church so I wanted something that I could put together quickly and easily.  One way that we regularly choose recipes is that I just start reading titles to Currey from my Pinterest boards until something sounds good.  Very scientific I know!

He immediately said the stuffed jalapeños sounded good so I added the ingredients to my grocery list.  I’ve tried several recipes for stuffed jalapenos but I was particularly intrigued by this recipe because they were grilled.  When I went to make these, I just created a quick filing based on all the recipes that I had read.  Instead of wrapping the peppers in bacon, I cooked and crumbled bacon and added it to the filling.  This made them much easier to assemble.  I also added lots more shredded cheddar than cream cheese.  The cream cheese acts as glue to bind the ingredients together but I prefer the flavor of cheddar in a dish like this.  I wanted them to be really cheesy and I was not disappointed!

These stuffed jalapeños would be a great addition to any barbecue or cook out you attend.  They could serve as a delicious appetizer or side dish with your meal.  The jalapeños could even be stuffed ahead of time, just throw them on the grill when you are ready to eat.

Stuffed Jalapeños

 

Ingredients

4 oz cream cheese, at room temp

5-6 slices bacon, cooked and crumbled

1 cup finely shredded cheddar cheese

8-12 jalapeños

 

Directions

Combine cream cheese, bacon and cheddar cheese in a bowl.  Set aside.

Cut the stems off of the jalapeños then cut them in half lengthwise.  Scrape the seeds out with a spoon.

Fill each pepper half with filling until all peppers are stuffed.

Grill the peppers for 4-5 minutes or until the skin is charred and the fillings is bubbling.

Serve immediately.