I found this simple but yummy recipe on p 39 of this months Cooking Light magazine and gave them a try last nite on the grill. The recipe claims only 20 minutes to cook and I can tell you it’s absolutely true. Simply mix chopped cooked bacon with some goat cheese, light cream cheese, salt, pepper, garlic salt and grated red onion.
Cut fresh jalapeños in half and stuff with the cheese mixture. The Hubs was already grilling, so I popped the peppers on the medium hot side of the grill. They blistered and melted nicely! Top them off with a thinned out and heated sauce made from the hot pepper jelly/jam and about two tablespoons of water. Just the right amount of heat and crunch!