Our friend Kate is going to be out of town for a couple weeks, so she generously let us have her CSA (community sponsored agriculture) goodies. This week had a big pile of jalapenos so time for grilled poppers! Now these had a nice kick and left us with that ‘mouth on fire’ feeling after eating a few.Wash and dry the jalapenos. Cut the stem side off and remove the stems and seeds, using a small paring knife. If you are a heat lover, you can leave the seeds for extra spice.Stuff the peppers. I used a mixture of whipped cream cheese and shredded colby jack. Wrap each jalapeno with a slice of bacon. Use a toothpick to hold the bacon in place. Place on a baking sheet lined with foil and you are ready to grill. I set the Traeger at 350 degrees and grilled the poppers for about 35 minutes, turning occasionally. When the bacon is crisp, they are done. Enjoy!
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