large jalapeno peppers
box of cream cheese
mozzarella
onion (optional)
bacon
toothpicks

Split open jalapenos and remove seeds and membranes. Make sure pepper comes back to whole to ensure no cheese leakage. Combine enough cream cheese and mozzarella to fill peppers. Minced onion can also be added to cheese mixture.

Stuff cheese into peppers and close so excess cheese comes out. Put a toothpick in one end and begin to wrap bacon around until you reach the other end, then pierce with opposite end of toothpick.

Grill on charcoaler using an open flame, turning constantly.

You’ll need a glove and long tongs as the grease fire will make long flames. Cook until bacon is done and cheese begins to emit.