Fiery Tex-Mex Cookout Snack: Grilled Jalapeño Poppers with Queso Blanco Dip

Allergens

Dairy, Gluten (depending on the bacon used)

Ingredients

• 8 large jalapeños
• 4 oz cream cheese, softened
• 2 cups shredded white cheddar cheese
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 8 slices of bacon

Instructions

1. Preheat the grill to medium heat (around 350°F).
2. Slice jalapeños in half lengthwise, removing seeds and membranes. In a bowl, mix cream cheese, shredded cheddar, cumin, salt, and pepper until well combined.
3. Stuff each jalapeño half with the cheese mixture, then wrap each stuffed half with a slice of bacon, securing with toothpicks if needed.
4. Place wrapped jalapeños on the grill, and cook for 20 25 minutes or until the bacon is crispy and the cheese is melted and bubbly.

Chef’s Insight

To make the Queso Blanco Dip, combine the shredded cheddar cheese, cream cheese, cumin, salt, and pepper in a small saucepan over low heat, stirring until smooth. Serve warm with tortilla chips or veggie sticks for dipping.

Notes

For added spice, try using jalapeños with seeds and membranes intact.