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Appetizer
20 - 24 poppers
20 minutes
15 minutes
Chef Tom Fraker
1 pound bacon
1½ pounds fresh Melissa's Jalapeño Peppers - 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 peppers.
Place the peppers on a hot grill, away from the flames and close the lid.
Grill until the bacon is crisp and the cheese is melted.
For more mild peppers, remove the seed and veins before stuffing.
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