The combination of the goat cheese and smoked Gouda in these adorable jalapeño poppers is mouthwatering. The fact that the whole thing is also wrapped in bacon just seals the deal. How can you go wrong with this winning combo?
20 to 24 slices bacon
10 to 12 jalapeño peppers
6 ounces goat cheese
1 ½ cups freshly shredded smoked Gouda cheese
Cook the bacon in a large skillet over medium-high heat until it is pliable, for 2 to 3 minutes per side. Drain on paper towels. Cut the jalepeños into halves lengthwise, and remove the seeds and veins. If you have sensitivity to pepper oil or seeds, wear gloves when handling the jalepeños. Mix together the goat cheese and Gouda in a medium bowl. Stuff each jalepeño half with the cheese mixture.
Heat the grill to medium heat. Wrap the stuffed jalepeños with the bacon strips, securing with toothpicks. Place the jalepeños on the grill with the open face up. Close the grill, and cook for 6 to 8 minutes, until the cheese is fully melted. Serve soon after grilling.
MAKES 8 TO 10 SERVINGS.
TIP: If transporting these, go ahead and stuff the jalepeños with cheese and wrap with the bacon, and then transport in a cooler and grill onsite.