Cream cheese, bacon, green onion, garlic and extra-sharp cheddar cheese is a great combination for stuffed jalapeño peppers. Grill these after preparation, or cover and refrigerate to grill and serve the next day. This recipe provides an alternative to breaded and fried stuffed jalapeño recipes.
In a skillet over medium heat, cook 2 slices of center cut bacon until crispy. Remove the bacon from the skillet, and place the slices on a paper towel to drain the fat. Crumble the bacon, and combine it with 4 ounces softened cream cheese, 4 ounces softened fat-free cream cheese, 1 ounce shredded extra-sharp cheddar cheese, 1/4 cup minced green onions and 1 teaspoon fresh lime juice, as well as 1/4 teaspoon kosher salt and 1 small clove minced garlic. Stir until completely mixed. Cut 14 whole jalapeños lengthwise, and remove the seeds. Fill the pepper halves with the cheese and bacon mixture.
Spray the grill rack or grate with cooking spray. Place jalapeños pepper-side down on the grill grate, and place the grate on a preheated grill at medium-high heat. Cover the grill, and cook the peppers until the bottoms are slightly charred and the cheese mixture starts to brown. Remove the stuffed peppers from the grill, and sprinkle 2 tablespoons chopped fresh cilantro and 2 tablespoons chopped, seeded tomato over the top to garnish.