Planning Time: 10 minutes
Cooking Time: 20 to 25 minutes
12 jalapeño peppers
8-ounces cream cheddar, room temperature
10 pieces bacon
1. Preheat your flame broil or another wood-Traeger barbecue to 350°.
2. Wash and cut the tops off of the peppers, and afterward cut them down the middle
the long way. Scratch the seeds and the films out, and set them
3. Spoon relaxed cream cheddar into the popper, and wrap with bacon
also, secure with a toothpick.
4. Spot on wire racks that are non-stick or have been splashed with nonstick
splash, and barbecue for 20-25 minutes, or until the bacon is cooked.