Happy Cinco de Mayo!

Cheese-Stuffed Jalepenos:

Ingredients

• 8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
• 15 jalapeno peppers, halved lengthwise and seeded
• 1/4 cup dry bread crumbs
• 1/4 cup real bacon bits

Directions

• Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon.
• Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 2-1/2 dozen.