- 6 fresh jalapeno peppers, halved lengthwise & seeded
- 8 ounces of cream cheese
- 12 slices of bacon
- Preheat Le Griddle for high heat.
- Spread the cream cheese to fill the jalapeno halves.
- Wrap with the bacon slices & secure with a toothpick.
- Place them on Le Griddle & cook until the bacon is crispy.
- Serve on plates & remove the toothpicks.
