8 oz Green Gold Farm Jalapeños
8 oz Farmhouse Kitchen Pimento Cheese
8 oz Oak Smoked Iberico Bacon

Ideally, fill the peppers the day before and freeze the filled poppers overnight before grilling to minimize cheese meltage. We recommend lighting a charcoal or wood grill an hour before you plan on grilling these.

Step 1 Cut the tops off all jalapenos. With a thin pair of scissors or a paring knife, cut the white filament holding the seeds inside the pepper and remove the seeds.
Step 2 Using a teaspoon or offset spatula press the pimento cheese into each pepper, endeavoring to prevent air bubbles and fill it flush to the top.
Step 3 Wrap each pepper in bacon, covering the top, and secure with one or multiple toothpicks.
Step 4 Grill on medium heat turning regularly, being careful not to allow the bacon fat to catch fire or the cheese to melt away into the grill.
Step 5 Allow to cool slightly before serving. Enjoy!