JALAPENO POPPERS

⋅ appitizer, bacon, bbq, gluten free, quick and easy ⋅ , , , ⋅ No comments

•Filled with cream cheese onions and cheddar, wrapped in bacon and grilled over the BBQ.  Can be prepped way ahead of time and cooks up in a snap.  Great with steaks, served for appetizers or dipped in blue cheese dip or homemade bbq sauce.

This was for 10 med sized jalapeno’s and I had a little filling left over
 
4 oz cream cheese (1/2 brick)- softened to room temp
1/2 cup shredded cheddar
1 heaping tbls minced onion
1 garlic glove-minced
2 tsp chopped parsley
pinch of salt and pepper
splash of hot sauce-optional , but gives it more depth of flavor
slices of bacon-depending on size of pepper use 1/2 to 1/3 of the slice per pepper
toothpicks-1 per soak in a little water
 

In a bowl mix together the cream cheese, onion, garlic, parsley, hot sauce, cheese, salt and pepper, set aside.

    

Cut a long wedge on the side of the jalapenos, making sure to keep it with it’s mate (will assemble together later).  All the heat of the jalepeno is in the veins and seeds.  Scrape out as much as you like.  I scraped out everything with a spoon and rinsed under cool water-turn upside down to drain.

    

Fill each jalapeno with filling making sure not to over stuff, and put top back on.  This gets messy, but it will get covered in glorious bacon later so no worries.

Wrap in bacon and secure with toothpick.  Please don’t judge me on this because I know this sounds blasphemous, but don’t use too much bacon.  It won’t cook evenly if it’s wrapped over and over itself.

I’m lucky enough to have a grill pan that I use only on our BBQ.  If you don’t have one dedicated, use a couple sheets of heavy duty foil stacked on each other to cook the poppers on.  It’s hard to control if you cook directly on the grates.  Cook over high heat/direct heat for 10-15 min rotating a couple times until the bacon is cooked and the insides are oozy.  Can also bake on a sheet pan lined with foil in a 400° oven for 15-20 min rotating a couple times♥Enjoy

 

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