Monday, July 11, 2011

Grilled, Bacon-wrapped Jalapeno Poppers

It's gonna be a quick one today- too little time these days due to the summer vacations- why not go where Mario Batali likes to chillax? I wish I had some morels growing in my driveway!

Got some hungry peeps gathered around the grill? Grill poppers wrapped with bacon. It's about as easy as you can get and still make it yourself. Sure, at some point in time I'm sure everyone from Applebee's to Chili's had these on their menu, but we'll forgive them. These will be homemade, which is always better, and of course a bit spicy...just be sure to get all the seeds and membranes scraped out of the middle-otherwise they will be very, very spicy. And don't stuff them with chorizo and pepper jack cheese, I almost injured a few people doing that.

An easy way to get out the hot stuff- cut one side open, scrape out the seeds and membranes, stuff away. Cream cheese or Cheddar, or some of each? If you are using cream cheese, feel free to add it to the bowl of your stand mixer and incorporate some garlic and onion powder.

Grilled Bacon-wrapped Jalapeno Poppers

20 medium to large jalapeno peppers
20 pieces of thin-sliced bacon
8 oz softened cream cheese or 1 C shredded cheddar
toothpicks, canola oil

Slice into the pepper lengthwise, then remove the seeds and membranes by scraping with something- be sure to get em all good but be careful not to destroy them. Stuff with cheese, then wrap with a piece of bacon. Secure with toothpicks or slide them onto a skewer. Oil up the grates, then grill over medium-high heat for about 8-12 minutes, until the bacon is crispy. Let chill for a few minutes, then enjoy the bacony, cheesy, grassy heat of the jalapeno.

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