Ingredients
30 large jalapeno peppers, red ones are easiest to stuff
10 garlic cloves, minced
4 oz cream cheese, grated
4 oz cheddar cheese, grated
1 lb bacon, pepper-flavored
Preparation
Slice the peppers open end to end and remove seeds. Be careful not to tear the peppers.
Spoon in the minced garlic and all the cheese you can and close the pepper.
Wrap it tight with the bacon and secure with a toothpick.
If you squeeze the pepper end to end, it opens up for easy work.
Wrap it tight with the bacon and secure with a toothpick.
Preheat grill to medium heat (350 degrees F).
Add wet hickory chips to the fire and oil the cooking grate. Use a cooking grate with small holes and set it on top of your grill.
Place two handfuls of wet wood chips and one dry handful in a piece of foil. Fold the foil to seal, poke some holes and it’s ready to use.
The peppers are done when you can see that the bacon is done to your taste.
