Final sale count… 39 grills sold!
The recipe for the peppers is simple:
Halve, seed and devein jalapenos cutting off top.
Put a thin slice of chedder in each.
Mix a can of refried beans with a jar of Pace Picante Sauce.
Pipe into each jalapeno on top of the cheese.
Wrap each with a half piece of thick bacon, secured with a toothpick.
Grill on top of a piece of aluminum foil as seen in the picture.
They were delicious.