Ingredients
- 6 large jalapeño peppers, halved and seeded
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled bacon
- 2 tbsp Wickles Pickles Relish
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup panko breadcrumbs
- 1 tbsp melted butter
Instructions
Method: Indirect grilling
- Set the EGG for indirect cooking at 375°F/190°C.
- In a bowl, mix cream cheese, cheddar cheese, crumbled bacon, Wickles relish, garlic powder, and onion powder.
- Stuff each jalapeño half with the cheese mixture.
- Mix panko breadcrumbs with melted butter and sprinkle on top.
- Place the jalapeños on a baking tray and cook for 15-20 minutes until golden and bubbly.
- Serve warm and enjoy!
