Well since the Quesadillas went over well enough to have a bit of interest, let's try another fav. I'll be willing to bet there are a bunch of ways that will come up in this one.

×,.·´¨'°÷·..§Poppers§.·´¨'°÷·..×

Fresh whole jalapeno peppers
Cream cheese
Bacon

Remember when you buy the peppers they are going to make 2 poppers. Since I'm not that great a fan of frying I won't be going through a batter.

Slice stem end off each pepper. Cut the pepper in half lengthwise. Take a spoon and use it to remove the membrane and seeds out. Fill the cavity with cream cheese and then take a slice of bacon and wrap spirally around the outside of the pepper. At this point some will figure out how to tuck the end of the bacon to keep it in position or if it's chinese puzzle then toothpicks are in order to hold the end there.

Have grill prepared. I'm going to take a moment here on the grill before we finish up with this. First I tend to use charcoal for the taste. Charcoal adds that something to the food that just slaps your taste buds and tells them wake up.

Now I usually use a charcoal chimney. You put the charcoal in it, put two sheets of newspaper under the bottom, light the paper, it in turn lights the charcoal. No fluid starter taste is involved.

Once it's ready for the grill, the next thing I do is arrange the charcoal. I prefer a two zone charcoal bed. 2/3rds of your lit coals are on 1/2 side of the grill and 1/3 on the other half. This gives you a hot and cooler side. Oil grate and put in place.

You're now ready to cook your poppers. Put them on the hot side until they are near done, then move to the cooler side until cooked. This makes room for more on the hot side. Remove poppers when they are cooked.

PIG OUT!!!!

I make these the same way just cook them different...

Many times I add a thick slice of un-cooked chicken on top of the cream cheese then wrap with bacon....

I cook mine in the oven if I'm fixing for a family gathering... Set Oven on 400-425 and cook approx 30 -45 minutes depends on how crispy I want the bacon...

When at home I actually cook them in the AirFryer @ 400 between 15-20 minutes depending on how crispy I want the bacon and how many I fix.. I do turn them over about half way through....

One of my favorites~~~

You Texans! Jalapeno peppers are too hot for some of us
with inexperienced mouths!

What else you got to put that good stuff in?

Tell you a little secret soufiehere.

You see, cheese takes the fire out of the peppers. These are not very hot. Unlike most Texans, I don't like heat that makes you run for the milk to cool it down. I like it more on the side of if you eat a bowl, at the end you discover there's a bit of pepper in it. Not something you have to call the fire department to dowse out.

Tell you what. You get brave, get one pepper and try it. Just one. I think you'll find they are not as hot as you believe.

*edit*

After posting this I realized I'd left something out. The fire of the pepper is in the seeds and the membrane. That's why you take it out. You want it hotter then don't remove the seeds and membrane.

After cooked these are more on the level of a bell pepper someone added some pepper too, not fire and brimstone.

Ahhhh, do you mean like when you marinate onions/peppers
and it takes away the potentcy? I do like Pepperjack cheese
as long as it is on something that takes away the bite.

And do you mean all cheese helps or cream cheese specifically?

Marinade? No.

All cheese seems to help. Often I take burgers put slices of jalapeno on top of the near cooked burger, add cheese over the top. Let the cheese melt and pepper heat is gone.