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Ingredients
- 17-25 Jalapeños (or other small pepper)
- 4 Sun-Dried Tomato Slices smashed
- 1/4 tsp. Garlic Powder
- 1 cup Shredded Cheddar
- 1 cup Cream Cheese
- 10 slices Bacon cut in half
Ingredients
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Instructions
- Mix together the sun-dried tomato, garlic powder, and shredded and cream cheeses until thoroughly mixed.
- Wearing gloves: Slice open jalapeños- cut a slit up the side of the pepper, making a hole big enough to pull out seeds and push in cheese, but not enough to slice the side off. Scoop out seeds from pepper and fit as much cheese into it as possible. Quantity that will fit will vary depending on size of pepper
- Stick a toothpick through the center of jalapeño. Lay all poppers in a single layer on a cookie sheet and freeze for at least 4 hours.
- After 4 hours in freezer; Heat grill. Wrap half of a bacon slice around the popper (connecting it with the toothpick that is already frozen through the center). Bag up any poppers you don't plan on eating now and put back in freezer.
- Place poppers on a sheet of aluminum foil and place on grill. Cook for 5 min and turn over. For a quick sear, place popper on grill grates for about 30 seconds and remove, before you lose the cheese filling. Remove. Serve warm.
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