Ingredients
12 jalapeño peppers
3 cheddar cheese sticks
6 pieces bacon, cut in half
1 tablespoon chili powder
2 tablespoons cream cheese, softened
¼ cup sour cream
2 tablespoons honey
Directions
Soak 12 wooden toothpicks in water for 30 minutes.
Preheat a grill to medium heat.
Cut off stem end of jalapeño peppers. Scrape out the seeds and ribs from the inside.
Slice each cheese stick in half crosswise and then cut each half in half lengthwise. Stuff each pepper with a piece of cheese. Wrap each stuffed pepper with a piece of bacon and secure with a toothpick. Sprinkle with chili powder.
Place on grill, cover, and cook over indirect heat for 13 minutes, until bacon is crispy, turning every 3 minutes.
While poppers are grilling, combine the cream cheese, sour cream, and honey in a small bowl. Mix well and serve with the poppers.
