Remove the stems from the jalapenos, cut them in half lengthwise, and scrape out the seeds.
In a small bowl, mix the cream cheese and cheddar cheese together. Then fill the jalapeno halves with the cheese mixture.
Heat the grill to around 300 degrees (medium heat).
Put down a sheet of aluminum paper, and place the poppers onto it.
Let them cook, with the lid down (covered), for about 15 minutes, until they cheese perfectly golden and gooey!
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Keep in mind that the seeds and the membranes are where most of the heat of the pepper is, so a thorough scraping is best if you don't have an adventurous palate...your tongue will thank you! If you like it hot, though, leave some seeds in there to crank up the heat!
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Helpful Tips for All Recipes
When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
I always use unsalted butter in my recipes.
I always use a meat thermometor to test for doneness when cooking meat.
When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.