Jalepeño peppers, stuffed with cream cheese, wrapped in bacon, and then grilled slowly until peppers are tender and bacon is crisp. These are served with a ranch sour cream dip.
-By Bryan Strommen
20 fresh jalepeño peppers
20 slices hickory bacon
16oz regular cream cheese
1 small tub ranch sour cream dip
- Preheat grill.
- Slice the jalepeños open enough to get the seeds out, but still be able to close them again. Wash out and let dry a little on paper towel.
- Fill each jalepeño with cream cheese.
- Wrap with a slice of bacon.
- Cook on grill on opposite side as the flames for 2 – 3 hours or until done. Serve with ranch dip for dipping.