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Grilled Stuffed Jalapenos

·         2 Applewood bacon slices 

·         8 ounces cream cheese, softened (about 1 cup) 

·         1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup) 

·         1/4 cup minced green onions 

·         1 teaspoon fresh lime juice 

·         1/4 teaspoon salt

·         1 small garlic clove, minced

·         14 jalapeño peppers, halved lengthwise and seeded 

·         Cooking spray 

·          

1. Preheat grill to medium-high heat.

2. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves. Place peppers, cheese sides up, on grill rack or grill grate coated with 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.

Note:

If making these poppers for a party, you can stuff the peppers, cover, and chill. Then grill just before your guests arrive.