Travis’ Jalapeño Poppers

1. Slice peppers lengthwise, and make a T at the top so the pepper top stays attached to the pepper. Carefully remove the seeds. Fill each half pepper with cream cheese. Wrap a single slice of bacon around each pepper and secure with a toothpick. Grill peppers, turning as needed, until the bacon is crispy.

Note: Travis Monk ( the creator of this recipe) was the vineyard and orchard manager for Talley Vineyards for 6 years before passing away at the age of 28 in 2014. In his honor the vineyard planted 28 Olive trees that line the entrance to Talley Vineyards. Travis was a avid hunter and Santa Maria-style barbecue enthusiast, and this recipe was one of his specialties. It’s simple but packs lots of flavor and is a wonderful appetizer to enjoy at a barbeques while the main course cooks. The jalapeno’s can vary dramatically in heat, so proceed with caution if you’re sensitive to spicy flavors.