- 24 large jalapeños
- 8 ounces cream cheese, softened
- 4 ounces cheddar cheese, grated
- 8 ounces bacon
Cut off the tops of the jalapeños and remove the seeds and ribs using a jalapeño corer, apple corer, or small paring knife.
Mix together the cream cheese and cheddar. Stuff each jalapeño to the top with the cheese mixture.
Cut the bacon strips into quarters. Lay 1 quarter strip of bacon on top of each jalapeño, and secure each side by pressing a toothpick through the top of the pepper. Place the peppers upright in a chile grill or a foil baking pan with holes cut in it to rest the jalapeños in.
Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the jalapeños over the cool side of the grill, cover, and cook for about 30 minutes, until the bacon is cooked and crisp. Serve hot or at room temperature.