Make a lengthwise split down the jalapeno (I used gloves to handle mine because I invariably touch my eye, etc. and it burrrrns).
Clean the seeds and membranes from the inside of the pepper.
Hold the pepper between your fingers lengthwise and squeeze slightly.
This will cause the pepper to pop open like the old football shaped coin purses your grandma used to use.
I used a small spoon handle to clean out the seeds and membranes.
Once cleaned, stuff it full of cream cheese. Use the same “football change purse squeeze” technique to open the jalapeno and stuff it.
Once stuffed, wrap each jalapeno with bacon and use a toothpick to secure.
Cook over a medium hot grill until bacon is nice and crispy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (63g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 179 (88%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 42.3mg||13 %|
|Sodium 300.4mg||10 %|
|Potassium 117.4mg||3 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.5g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 204
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