Grilled Jalapeño Poppers Stuffed with Creamy Pimento Cheese

Allergens

Dairy, Eggs, Gluten (from breadcrumbs), Wheat (from breadcrumbs)

Ingredients

• 12 large jalapeños
• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/4 cup minced pimento
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 6 slices bacon, cooked and crumbled
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat the grill to medium heat (350°F).
2. Cut each jalapeño in half lengthwise, remove seeds and membranes.
3. In a bowl, mix together cream cheese, shredded cheddar cheese, pimento, smoked paprika, garlic powder, salt, and pepper until well combined.
4. Stuff each jalapeño half with the creamy pimento cheese mixture.
5. Wrap two stuffed halves with bacon, alternating ends to ensure coverage. Secure with toothpicks if needed.
6. Dip the bacon wrapped jalapeños in panko breadcrumbs to coat evenly.
7. Place on the grill and cook for 15 20 minutes, turning occasionally until the bacon is crispy and the jalapeños are tender.

Chef’s Insight

To prevent the jalapeños from becoming too spicy, remove the seeds and membranes thoroughly before stuffing.

Notes

Be cautious when handling raw jalapeños, as they can cause irritation or an allergic reaction. Wear gloves if necessary.