2 slices center cut bacon
3/4 cup cream cheese, softened
1/4 cup creamy goat cheese
1/4 cup (1 ounce) shredded extra sharp cheddar cheese
1/4 cup minced green onions
1 tsp. fresh lime juice
¼ tsp. kosher salt
1 small garlic clove, minced
14 large jalapeno peppers, halved lengthwise and seeded
2 tbls chopped fresh cilantro
2 tbls chopped seeded tomato
Preheat grill to medium high heat.
Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan, and drain on paper towels. Crumble bacon.
Combine bacon, cheeses, green onions,
lime juice, salt, and garlic. Stir to
combine. Divide evenly and fill each
Place peppers, cheese side up, on grill rack or grill grate coated with Cooking Spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned.
Remove to serving platter and sprinkle with cilantro and tomatoes.
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