Ingredients
4 ounces cream cheese, softened1/2 cup shredded Monterey Jack cheese1/2 teaspoon garlic powder1/2 teaspoon ground cumin1/2 teaspoon chili powder1/4 teaspoon salt1/4 teaspoon smoked paprika or paprika10 jalapeno peppers
Preparation
In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture.
Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.
