Wrapped & Stuffed Grilled Jalapeños
Ready In: 35 mins
Serves: 2-3
Ingredients
- 3 medium jalapeno peppers
- 3 slices bacon
- 3 tablespoons cream cheese
- 2 tablespoons shredded sharp cheddar cheese
- 2 tablespoons crabmeat (Chicken of the Sea has some good stuff in pouches by the tuna)
- 1 teaspoon lemon juice
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon sea salt
- 2 pinches black pepper
- 1 -2 pinch cumin
- toothpick
Directions
- Heat a skillet on stovetop to medium setting and fry the bacon for about five minutes.
- In a small bowl, combine cream cheese, cheddar cheese, lemon juice, mustard, salt/pepper, and cumin.
- Combine well using a fork for the cream cheese.
- Stir in crab.
- Set in fridge while you prepare jalapeños.
- Rinse and then cut the jalapenos in half length-wise. Remove the seeds. Depending on how much heat you prefer, you can leave in the rest of the "guts" or take some or all of it out.
- Next, spoon in the cheese mixture. Do not overfill unless you want to clean up a big mess.
- Put the halves back together and wrap with bacon, securing with toothpicks.
- Grill for about five minutes on each side, or until the bacon has browned.
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