We grilled these hot and creamy bites on aluminum foil, so they won’t leave a cheesy mess on the grill grates!
1/4 cup (2 oz.) herb-and-garlic goat cheese
1 slice bacon, cooked and crumbled
2 tsp. minced scallions
6 (3"-long) fresh jalapeño peppers, halved
1 Tbs. shredded sharp** cheddar cheese**
1. Heat grill. Using piece of heavy-duty foil, make grilling tray for peppers; coat with cooking spray. In bowl, combine goat cheese, bacon and scallions; season with salt and pepper.
2. With 1/4 tsp. measuring spoon, scoop out seeds and ribs of peppers. Divide goat-cheese mixture evenly among pepper halves. Arrange on foil; sprinkle with cheddar cheese.
3. Place foil on grill. Cover and grill 3 min. or until cheese is melted. Remove from grill; serve warm.
*Active time: *10 min.
Total time: 15 min.
Per serving: Cal. 43 Pro. 3g Carb. 1g Fiber 1g Sug. 1g
Chol. 13mg Sod. 68mg Total fat: 3g Sat. 2g Trans. 0g
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