1Score on one side of the pepper and scoop out seeds and white veins of jalapenos. The spice comes from the white veins so if you like them spicy, you can leave some of it intact. Wash and let dry.
2Partially cook bacon so that some of the fat is rendered but not crisp. Remove from heat then cut slices into fourths for stuffing the peppers.
3Mix chunks of cheese in a small bowl so that each pepper will get an even distribution of the different cheeses.
4Stuff peppers with a piece of bacon (quartered) then cheese. The pepper can be held together by using a small round toothpick. Soak the toothpicks in water for at least 30 minutes so that they don’t burn on the grill.
5Heat up gas grill on med heat and use a papertowel with olive oil to lightly grease the grill grates.
6Place peppers on the grill and cook on one side for 2-3 mins then the other side for 2-3 mins until cheese is melted but not dripping out of the peppers.
7For a bit of a gourmet touch, add adollup of the caramelized onion, balsamic fig spread on top, then serve.
It doesn’t get more Southern than fried chicken, and folks below the Mason-Dixon consider it an important food group. Chef Eddie Hernanzez takes the dish to a whole new level with blue cornmeal and a deliciously spicy mint-jalapeño drizzle.