Grilled Bacon-Wrapped Jalapeno Poppers
4 large jalapeno peppers
8 oz. whipped cream cheese
1 cup shredded cheddar Jack cheese
1/2 tablespoon garlic powder
4 scallions, white and green parts, sliced thin
6 slices bacon, cooked until very crispy and crumbled
8 slices pre-cooked bacon
Wearing gloves, cut the jalapeños in half lengthwise and scoop out the seeds using a small spoon, set aside.
In a small bowl, combine whipped cream cheese, cheddar Jack cheese, garlic powder, scallions, and crumbled bacon. Stuff each half with the mixture then wrap each half with the pre-cooked bacon. Place on a baking sheet and freeze for 1 hour.
Preheat the grill. Place the jalapeno poppers on the top rack for indirect heat (350-400 degrees) and cook for 20 minutes or until the peppers are charred and soft.
Serve with Ranch dressing for dipping.
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