We make these several times throughout the summer. With gooey cheese and salty bacon, these jalapenos are irresistible!
—BRUCE HAHNE ACWORTH, GA
START TO FINISH: 30 MIN. • MAKES: 2 1/2 DOZEN
8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
15 jalapeno peppers, halved lengthwise and seeded
1/4 cup dry bread crumbs
1/4 cup real bacon bits
1. Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon bits.
2. Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and the cheese is melted. Serve warm.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.