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Grilled Bacon Wrapped Jalapeno Poppers
By Chef Tom Fraker

Grilled Bacon Wrapped Jalapeno Poppers

1 pound Bacon
1 1/2 pounds Fresh Melissa's Jalapeno Chiles -- washed; halved lengthwise
1 pound Sharp Cheddar Cheese -- cut into long rectangular strips

Preheat the oven to 350ºF.
Place the bacon strips on a baking rack and then place the rack into a cookie sheet with sides to collect the drippings. Bake the bacon in the preheated oven for 10 minutes. Remove from the oven and let cool.
Cut each piece of bacon in half crosswise.
Place a cheese strip into one of the jalapeno halves, wrap with a bacon half and secure with a toothpick.
Repeat for the remaining chiles.
Place the chiles on a hot grill, away from the flames and close the lid. Grill until the bacon is crisp and the cheese is melted.
Makes about 20-24 poppers.

For more mild chiles, remove the seed and veins before stuffing.