Grilled Jalapeno Poppers Recipe thn302

• 20 jalapeno or mini sweet peppers, scored on one side, cleaned and seeded
• 10 slices of thick cut bacon
• 4 oz high quality white cheddar, cut in chunks to stuff in peppers
• 2 oz fontina, , cut in chunks to stuff in peppers
• 2 oz gruyere , cut in chunks to stuff in peppers
• Purchased caramelized onion, balsamic fig jam/spread (optional)

1. Score on one side of the pepper and scoop out seeds and white veins of jalapenos.
2. The spice comes from the white veins so if you like them spicy, you can leave some of it intact.
3. Wash and let dry.
4. Partially cook bacon so that some of the fat is rendered but not crisp.
5. Remove from heat then cut slices into fourths for stuffing the peppers.
6. Mix chunks of cheese in a small bowl so that each pepper will get an even distribution of the different cheeses.
7. Stuff peppers with a piece of bacon (quartered) then cheese.
8. The pepper can be held together by using a small round toothpick.
9. Soak the toothpicks in water for at least 30 minutes so that they dont burn on the grill.
10. Heat up gas grill on med heat and use a papertowel with olive oil to lightly grease the grill grates.
11. Place peppers on the grill and cook on one side for 2-3 mins then the other side for 2-3 mins until cheese is melted but not dripping out of the peppers.
12. For a bit of a gourmet touch, add adollup of the caramelized onion, balsamic fig spread on top, then serve.

sweet peppers, bacon, white cheddar, fontina, gruyere, caramelized onion

Taken from www.chowhound.com/recipes/grilled-jalapeno-poppers-30057 (may not work)