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Bacon-wrapped Stuffed and Grilled Jalapeno Poppers

My husband eats jalapenos multiple times per week. He grills them, roasts them and stuffs them. Each week I look for more creative ways to serve up his favorite chili pepper but this very basic recipe is his favorite. There is just nothing better then homemade poppers, wrapped in bacon and cooked right on the grill.  They are perfect for your summer party or holiday BBQ.

Stuffed Bacon Wrapped Grilled Jalapenos

Ingredients:

  • 12 large Jalapenos
  • 2-3 oz of cream cheese, softened
  • 1/4 cup Machego or jack cheese, shredded
  • 1/2 cup very sharp cheddar cheese, shredded
  • 16 slices of bacon

*you could also use goat cheese or feta as a variation*

Step 1: After washing peppers, cut off the tops and carefully clean out the seeds and ribs.

Rinse with water again and dry.  Normally when working with chiles I would never

recommending rinsing or washing in water as they lose their oils – but in this case, you

don’t want these to be too hot.

Step 2: Cut bacon strips in half.  Over low heat render the bacon lightly until just soft and

some of the fat has rendered.  Set aside all bacon except four slices.  Raise heat and cook

four of the slices until crispy… dry and crumble.

Step 3: In a small bowl, combine the cream cheese with other cheeses.  Add the

crumbled bacon.  Place filling in piping bag w/ larger round or star tip.

Step 4: Fill each jalapeno with the cheese mixture until the filling just reaches the top

without over filling.

Step 5: Wrap the peppers with the remaining bacon.  Be sure to wrap bacon ends

around the top of the jalapeno and secure with toothpicks.  This will keep the cheese from

running out.

Step 6: Grill at medium temperature for about 40 minutes.  Bacon should be cooked and

slightly crispy and peppers should be wrinkly and soft.

*you could also use goat cheese or feta as a variation*

For even more bacon goodness check out these 21 Beyond-Normal Bacon Recipes.

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