Foods | Cooking
Hints & Tips
This recipe is courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia's
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 Recipe
Regional Cuisine: Southwest
Yields: 10 jalapeno poppers
Prep time: 30 min
Grill time: 30 min
10 Fresh Jalapeno
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)
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.
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).
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.