Perfect for tailgating or whenever!
8 ounces cream cheese, softened
2 garlic cloves, minced
1 1/2 cups Cougar Gold® cheese, shredded
16 whole jalapeños peppers with stems
8 slices bacon, cut in half crosswise
Preheat outdoor grill for medium heat and lightly oil grate.
Mix together cream cheese, garlic and shredded Cougar Gold® cheese in a bowl until the mixture is thoroughly blended.
Lay a jalapeño pepper onto a work surface and cut pepper in half lengthwise, exposing the seeds and white membrane. Scrape out the seeds and membrane, leaving the hollow pepper. Repeat for all the peppers. Stuff each pepper half with cheese mixture and wrap each pepper half in a half slice of bacon. Secure with toothpicks.
Grill the peppers on a less-hot part of the grill until peppers are hot and juicy and the bacon is browned; approximately 30-40 minutes.