You will flip for my Wisconsin Jalapeno Poppers. Lined with garlic cream cheese, stuffed with cheese curds, wrapped in bacon and can be grilled or baked.
fresh jalapenos, halved and seeds/white lining removed
1/4 cup cream cheese
1/4-1/2 tsp garlic powder
bacon strips cut in half
The amounts for this vary depending on how many you want to make. Start with 1/4 cup cream cheese and if you need more, just make another batch. Want more garlic? Add some more garlic powder.
PREHEAT oven to 400 degrees.
Rub the inside of the jalapeno halves with the garlic cream cheese and place on a baking sheet if you are going to roast them or a plate if you are going to grill them.
Then, stuff them full of curds (2-4 per half) depending on their size and wrap with 1/2 strip of bacon - secure with toothpicks. Bake for 15 to 20 minutes or until the bacon is cooked.
To grill: heat to medium, oil the grates and place on grill cut side down. Turn over when bacon is beginning to cook about 5 minutes. Move over to a less hot part of the grill and cook another 15 minutes or until bacon is cooked.