Who doesn't love jalapeños with cream cheese?! They are always a hit at every party, whether they are fried, made into a dip, or grilled. I will always love the fried version, (of course, I love most fried things!) but this is a great, healthier alternative. Serve these as an easy appetizer for a summer party; make them ahead of time and refrigerate until ready to grill. But watch out...these are surprisingly spicy!
Grilled Jalapeño Poppers
Servings: 28 pepper halves
4 slices center-cut bacon, cooked and crumbled
8 oz. reduced-fat cream cheese, softened
1/4 cup sharp cheddar cheese, shredded
1/4 cup green onions, minced
1 garlic clove, minced
1 tsp. fresh lime juice
1/4 tsp. salt
14 jalapeño peppers, halved lengthwise and seeded
2 tbsp. fresh cilantro, chopped
Preheat the grill over med-high heat. In a medium bowl, combine the bacon, cream cheese, cheddar cheese, green onions, garlic, lime juice, and salt.
Fill the jalapeño halves with the cream cheese mixture (I piped the mixture using a plastic bag). Grill the peppers, cheese side up, directly on the grill grate or use a grill rack. Cover and grill until the jalapeños are slightly charred and the cheese has softened, about 6-8 minutes.
Transfer the jalapeños to a serving platter and top with fresh cilantro.
Source: adapted from Cooking Light (July 2011 issue and online)