Slice off the top of the jalapeños. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).
Mix together all the filling ingredients except the jack cheese batons.
Arrange the peppers on the grilling rack (use toothpick to keep them from falling through if necessary). Cook in the green egg for 20-30 minutes or until the cheese is bubbly and the peppers are cooked.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 71 (44%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 24.2mg||7 %|
|Sodium 94.6mg||3 %|
|Potassium 326.3mg||9 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 16.2g|
|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: 162
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