Grilled Jalapeño Poppers

Ingredients

  • 2 pieces of bacon
  • 4 ounces cream cheese, softened
  • 4 ounces fat-free cream cheese, softened
  • ¼ C. shredded cheddar or jack cheese (or both)
  • ¼ C. minced green onions
  • 2 tsp. fresh lime juice
  • 3 small garlic cloves, minced
  • ¼ teaspoon cumin
  • 14 jalapeño peppers, halved lengthwise and seeded
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped Roma tomato (1 tomato)

Directions

Preheat grill to medium-high heat.
Cook bacon in a skillet over medium heat until crisp. Drain on a paper towel, crumble bacon. In a medium bowl; add crumbled bacon, cheeses, green onions, lime juice, garlic, and cumin, stir well to combine. Fill each pepper half with the cheese mixture, place peppers, cheese side up, on a grill rack, grill grate, or grill pan coated with Pam cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place peppers on a serving platter. Sprinkle with cilantro and tomato.

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Tasting Room Hours
Thursday - Monday
11:00 am - 4:30 pm
Contact Us
Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, CA 93466
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