The stuffed Jalapeno has been a crowd-favorite appetizer for years, often served in restaurants stuffed with cream cheese, breaded and deep-fried. While many varieties exist, Damon’s recipe for Grilled Bacon-Wrapped Spinach and Artichoke Stuffed Jalapenos puts a new twist on two pub appetizers and rolls them into one with a heavenly outer sheath of smoked bacon goodness. The creaminess from the spinach and artichoke dip cuts through the heat of the pepper, and the bacon adds that extra element of smoky and salty that’ll have your taste buds demanding more.
This recipe is courtesy of Croix Valley Foods grillmaster Damon Holter. More can be found at www.CroixValleyFoods.com.