Provided by Robert Boot for the April 2016 issue of BurlesonNOW Magazine.
- 20 large jalapeños
- 2 8-oz. pkgs. Philadelphia cream cheese
- 2 16-oz. pkgs. extra-thick bacon
- Cut off the heads and gut the jalapeños. Soak jalapeños in water for a couple of hours before stuffing.
- Stuff jalapeños with Philadelphia cream cheese. Wrap each jalapeño with bacon. (It usually takes me two toothpicks per jalapeño to get the bacon wrapped well.)
- Put the peppers on the grill until bacon is cooked and jalapeños are soft. (Best practice is to cook jalapeños on indirect heat. Do not put directly over the flame.)
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