Ingredients:

10 Fresh Jalapeno chile peppers
1/4 pound cheese (Asadero, cheddar, Monterrey Jack, or even cream cheese will work, or a combination of your choice, as long as it will melt)
1 medium onion
10 slices of bacon
Toothpicks (soaked at least 20 minutes in water)

Methods:

Slice the Jalapeno chili peppers down the center from the stem (just below the stem) to just almost before the tip of the jalapeno chili pepper, avoiding cutting through the stem. Squeeze the pepper at the top and bottom to make a slight opening in the pepper. Carefully clean out the seeds and membranes while avoiding separating the pepper into two parts.a piece of cheese and an onion into each pepper.Take a slice of bacon, wrap it around the pepper tightly, and use the toothpick to secure the bacon in place (skewered through the pepper).

Preheat barbecue grill. Place the stuffed jalapeños over a hot grill (if you have a top warming rack this works well).Turn every 5 to 10 minutes to cook evenly.When the bacon is done remove to a plate to allow to cool, and you are ready to serve.

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