Ingredients
• 8 Jalapeños seeded and halved lengthwise
• 1 pound thinly sliced bacon (16 slices) – omit for vegetarian dish
For the filling:
• 1/4 cup grated Romano
• 1/2 cup fresh grated Parmesan
• 1/2 cup shredded mozzarella or cheddar
• 1 pkg cream cheese
• 1/2 onion finely diced
• 2 tsp hot sauce
• 1 tsp smoked paprika
• 1 tsp chipotle chilli powder
• 1/2 tsp granulated garlic or 2 garlic cloves, minced
Directions
1. In a medium bowl mix all of the filling ingredients together.
2. Fill the jalapenos with the cheese and spice mixture and wrap each half with 1 slice of bacon covering all of the filling.
3. Place each pepper on the grill with the cut side up.
4. Grill indirect at 250F until the cream cheese is bubbling out the edges and the bacon is cooked approx 1hr-2 hrs.
Notes
Other spices can be substituted for the Paprika and Chipotle powder to suit your preference.
If preparing more than one batch, of if you are sensitive to the oils be sure to wear gloves.
The longer you smoke or grill them the less hot the Jalapeños will be.