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14 jalapeno peppers, halved lengthwise, and seeded
2 slices center-cut bacon
1/2 cup cream cheese, softened
1/4 cup shredded extra-sharp cheddar cheese
1/4 cup minced green onion
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
2 tablespoons fresh cilantro
2 tablespoons chopped seeded tomatoes
Preheat grill to medium-high heat.
Cook bacon in a skilletover medium heat until crispy.
Remove bacon, and drain on paper towels, and crumble bacon.
Combine bacon, cheeses, and the next 4 ingredients through garlic in a bowl, stirring to combine.
Divide cheese evenly, and fill pepper halves.
Place peppers cheese side up on grill, cover and grill peppers 8 minutes, or until bottoms of peppers are charred, and cheese mixture is lightly browned.
Place peppers on serving platter.
Sprinkle with tomato, and cilantro.