CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2004-05-31
Serves: any
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- Jalapeno Peppers &/or Aniahiem Peppers can be used
- Cream Cheese
- Bacon
- Cheddar Cheese
- Toothpicks
- You can use as many peppers has you think, your group will eat. One package of cream cheese and two packages of bacon is what I normally buy.
Instructions
Cut the peppers in half length ways. Clean them out. Then put your choice of cheese inside. Wrap the bacon around the pepper and cheese (tightly) then sick a toothpick in the bacon and pepper to hold it all together. Place these on your grill on low heat, cook until bacon is crisp. They are Great!
Oh, the aniahiem peppers will not be as hot as the Jalapeno. Yet, will still have a great flavor.
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