Preheat an outdoor grill to medium-high heat. Preheat oven to 350°F.
Remove jalapeño stems, cutting away the very top of the pepper. This allows for easy removal of the seeds.
In a bowl, combine cream cheese, Cheddar cheese, cilantro, cumin, salt, and pepper. Gently fill hollowed jalapeños with cream cheese mixture.
Place a small piece of bacon over the exposed portion of the jalapeño. Tightly wrap each filled jalapeño securing the filling inside. Use a toothpick for added stability.
Cook poppers on preheated outdoor grill and finish in a 350°F oven if needed.
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