Ingredients
24 jalapeno peppers
1 1/2 (8-oz.) packages cream cheese, softened
3 tablespoons chopped fresh cilantro
2 tablespoons pepper jelly
1 tablespoon fresh lime juice
1/4 teaspoon salt
24 bacon slices
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow jalapeños — salsa, stuffed, pickled, chipotle (smoked)
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow jalapeños — salsa, stuffed, pickled, chipotle (smoked)
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
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Cut stems off peppers. Cut each pepper lengthwise down 1 side, leaving other side intact; remove seeds and membranes using a small spoon. Rinse peppers under cold water to remove any remaining seeds. Stir together cream cheese and next 4 ingredients. Spoon cream cheese mixture into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe a small amount of mixture into each pepper, and wrap each with 1 bacon slice. Secure with wooden picks. Light 1 side of grill, heating to 400° to 500° (high) heat; leave other side unlit. Arrange peppers over unlit side, and grill, covered with grill lid, 22 to 25 minutes on each side.