Grilled Jalapeno Poppers Recipe

For the last 4 years or so, my family has been exploring the best ways to make a jalapeno popper on the grill. The original idea was started by my parents after learning this unique style from one of their neighbors at a campground in Indy. We have perfected the recipe since then and make these delicious devils often.

*12 large and fresh jalapenos
*6 strips of bacon
*1 cup cheddar cheese
*1/2 cup monterey jack cheese
*4-6 oz of cream cheese
*1 small chopped onion
*Black pepper to taste
*Toothpicks

1. Slice jalapenos long ways on one side. Gut the entire jalapeno and put seed/membrane mixture in a large bowl.
2. Add cheddar, monterey jack, cream cheese, pepper and onion to mixture. Mix thoroughly.
3. Take gutted jalapeno and fill with cheese mixture (try to avoid breaking the jalapeno).
4. Cut bacon strips in half.
5. Once jalapeno is completely filled and cheese mixture is squeezing out, wrap one half piece of bacon tightly around entire jalapeno.
6. Secure with 1 or 2 toothpicks, closing the jalapeno as much as possible.
7. Toss on grill for just a few minutes each side, using indirect heat.
8. The popper is done when the bacon is cooked and the cheese is melting out of the jalapeno.
9. Serve with ranch dressing or eat them straight off the grill!

Tips:
Don't use cheap, thin bacon. Cook slow on indirect heat. Avoid burning the bacon and/or melting all the cheese out of the jalapeno. For less heat, add less membrane to the mixture. For added heat, chop up a few fresh habaneros and add to the cheese mixture. For EVEN MORE, burn your mouth heat, do all the above steps using large habaneros (as seen in the picture below). Oh yeah, don't forget to WEAR GLOVES!