2 Tsp Cumin
1 Tsp Coriander
2 Garlic Cloves (minced)
Juice of 1 Lime
2 Tbsp Olive Oil
1 Brick of softened cream cheese
1 Cup of Grated Cheddar Cheese
1 Cup of Grated White Cheddar Bacon Cheese
1 Clove of Garlic (minced)
3 Tbsp Chopped Green Onion
10 Jalapeno Peppers
1 Pkg. of Thick Cut Bacon
1 1/2 Pound Skirt Steak
Start by mixing ingredients together for the marinade for the skirt steak.
Make sure steak is at room temperature and coat both sides with marinade. Let steak sit in the marinade for a minimum of 10 minutes.
While steak is marinating, slice Jalapeno peppers in half lengthwise and remove seeds and membraine. Set aside.
Now mix together all ingredients for cheese filling. Set aside.
Pre-heat grill on high and make sure it’s nice and hot. Grill steak over high heat for approximately 3 mins per side. Remove from grill and let rest for 10 mins. Slice steak against the grain into thin strips.
Stuff Jalapeno pepper halves with a strip of steak, then cover with the cheese mixture and then wrap loosely with a strip of bacon and secure bacon with a toothpick. After stuffing all pepper halves, place on grill over medium high heat until bacon is cooked crispy.