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-inch wide and thick slices. Slice the onion into wedges
that are about 1/4-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 cooked, remove
the cooked jalapeno popper 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.
