Ingredients
- 8 large jalapeños, halved and deseeded
- 1/2 cup cooked shrimp, chopped
- 1/2 cup cooked white fish, flaked
- 1/4 cup cream cheese
- 1/4 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 8 slices bacon
Instructions
Method: Direct grilling
- Set the EGG for direct cooking at 375°F/191°C.
- Mix shrimp, fish, cream cheese, cheddar, salt, pepper, and paprika.
- Stuff jalapeño halves with the mixture and wrap each with bacon.
- Grill for 10-12 minutes, turning occasionally, until bacon is crispy.
- Serve warm.
