Recipe and photo courtesy of National Mango Board
Makes 16 halves
1 lb. shredded Manchego cheese
1 lb. cream cheese, softened
1 t. ea. salt, pepper, garlic seasoning
½ c. minced pork rinds (optional)
8 jalapeno peppers, cored
1 sliced mango
16 slices sliced bacon
2 T. BBQ seasoning
In a large bowl place shredded cheese in bowl, break the cream cheese into smaller pieces and place into the bowl. Add in the seasoning, and pork rinds (optional), mix all ingredients together.
Using sharp knife core and remove the seeds from the jalapeño, fill the peppers with the cheese mixture. Top each of the filled jalapeños with the sliced mango.
Wrap each of the jalapeños with a slice of bacon per each jalapeño. Season with BBQ seasoning. Place in oven at 400°F for 10 minutes or place on the grill and grill for 5 minutes until pepper is slightly charred and bacon is cooked throughout. Place on serving plate and serve warm.