Grilled Jalapeno Poppers

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This recipe is courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia's Southwest Cooking Recipes.

If you are out grilling, and it just doesn’t seem hot enough for you next to that fire, here is a quick little appetizer that will help raise the heat over the top!

Grilled Jalapeno Poppers

10 Fresh Jalapeno chile peppers*
1/4 pound cheese (Asadero, cheddar, Monterrey Jack, or even cream cheese will work, or a combination of your choice, as long as it will melt)
1 medium onion
10 slices of bacon
Toothpicks (soaked at least 20 minutes in water)
 

Slice the Jalapeno chile peppers down the center from the stem (just below the stem) to just almost before the tip of the jalapeno chile pepper, avoiding cutting through the stem. Squeeze the pepper at the top and bottom to make a slight opening in the pepper. Carefully clean out the seeds and membranes while avoiding separating the pepper into two parts.  CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers.
 

Slice the cheese into 1½-inch long by ½ wide and thick slices. Slice the onion into wedges that are about ¼-inch wide. Slide a piece of cheese and an onion into each pepper. Take a slice of bacon, wrap it around the pepper tightly, and use the toothpick to secure the bacon in place (skewered through the pepper).

Preheat barbecue grill. Place the stuffed jalapeños over a hot grill (if you have a top warming rack this works well). Turn every 5 to 10 minutes to cook evenly. When the bacon is done remove to a plate to allow to cool, and you are ready to serve.

If you would like to make these in your oven, simply place the assembled jalapeños on a cookie sheet or foil pan and cook under the broiler. Turn frequently to ensure the bacon is thoroughly cooked.

Makes 10 Jalapeno Poppers.