Ingredients:
8oz. Cream Cheese, softened
1/2tsp. Garlic Salt
1 T Cajun Seasoning (I use Webers N’Orleans Cajun)
1tsp. Garlic Powder
8-12 Jalapenos, cut in half, seeds and membranes removed
1 C Cheddar Cheese, shredded
10-12 Pieces of Bacon
Toothpicks, broke in half
Directions:
-In mwedium mixing bowl, mix all ingredients together but the peppers and cheddar.
-Place cream cheese mixture inside each pepper, top with a sprinkle of cheddar (I press my cheese in to cream cheese to keep it from falling out.
-Wrap eat stuffed pepper with bacon and secure by placing toothpick through. If you have too much bacon you can cut it and potentially use the cut pieces later on your peppers.
-Place on foil or parchment lined baking pan, place in freezer for at least one hour, I leave mine over night.
-Place on hot grill cut side down first, when cheese starts to melt out, flip over. Please ensure bacon is cooked before serving. Enjoy!
