This is a great recipe for those that like something a bit spicy. You can grill the peppers or put them in the oven.
- 1 cup of shredded cheese (your choice, I prefer extra sharp cheddar)
- 1/3 cup of softened cream cheese
- 8-12 1 inch pieces of grilled fajita steak
- 8-12 jalapeños
- 4-6 pieces of uncooked bacon halved
Preheat oven to 400℉. First cut the tops off the jalapeños and slice them length-wise. Scrape out all the seeds or leave a few if you prefer more heat. Be VERY careful to keep hands away from your eyes at this point. Next mix together the shredded cheese and the cream cheese. Feel free to season the cheese even more, maybe even a dash of Worcestershire sauce. I tend to make these after making fajitas, so I always put a little bit of the meat to the side to save for my stuffed jalapeños. Place the steak in the one of the jalapeños halves then spread enough cheese to fill the rest of the jalapeño. Finally wrap half a piece of bacon around the stuffed pepper and place on a foil covered baking tray. Toothpicks can be used to secure the bacon on larger peppers. The amount you make will depend on the size of the jalapeños you get. Once your tray is full place it in the oven for 10 minutes or until the bacon gets to level of crispness you want. Serve immediately.