These Grilled Jalapenos are stuffed with sausage, soft queso fresco, and wrapped in crispy bacon. They're perfect summertime appetizer, but so tasty you could turn them into a meal!
Wearing gloves, slice the tops off of each jalapeno pepper. Use a small spoon or butter knife to pull out the seeds and membrane of the pepper. Discard the seeds and tops.
Wrap a slice of bacon around each pepper. Do not wind bacon too tightly because it will shrink when cooking. Stick a toothpick all the way through the pepper to hold the bacon in place. The toothpick also helps keep the peppers from rolling around on the grill too much.
Place peppers on the grill, either carefully on the grates, or in a popper grill stand, or on a grill safe tray to prevent the peppers from falling through the grates.
Allow the peppers to cook, turning occasionally until the bacon is completely cooked, about 10-15 minutes.
While peppers are cooking, brown sausage in a pan and drain off excess grease. Combine in a small bowl with softened cream cheese, grated queso fresco and chives.
When jalapenos and bacon are cooked, remove from the grill. As soon as peppers are cool enough to touch, stuff the warm peppers with sausage and cheese mixture.