Smoky Jalapeño Poppers Wrapped with Bacon
Grafton Maple Smoked Cheddar, grated
Bacon strips, cut in half or thirds
Preheat oven to 400°
Cut peppers in half lengthwise leaving the stems intact. Scoop out seeds and ribs with a teaspoon.
Add a dollop of cream cheese to the shredded cheddar. Stuff each pepper with grated cheese just to the top of the sides.
Cut the bacon in half or thirds depending on the length of the strips. Wrap each with bacon with the seam tucked under the peppers.
Place peppers on a hot grill or a baking sheet lined with foil.
Bake on your oven’s center shelf for 35 minutes, or grill until the bacon is nicely colored and crisp. Drain on absorbent paper, and serve warm or at room temperature.