Thursday, November 15, 2007

Grilled Bacon Wrapped Jalapeno Poppers

This recipe is from my friend Michelle, who got it from someone I have no idea where it originally came from. But it's super easy and damn good...and what isn't good when wrapped in bacon. 'Nuff said. Here's the basic recipe, you can tweak it to your hearts content. I have made them with a few different cheeses - sharp cheddar, pepper jack - and have used both center cut and peppered bacon. Oh, and I have also used reduced fat and non-fat cream cheese and reduced-fat cheese and these have flown off the plate!

I'll post pics as soon as I can find the USB cord for the camera. It's MIA...and may have gotten pitched in a cleaning frenzy OR one of the cats made off with it and it's under a couch or bed as we speak.

Bacon Wrapped Jalapeno Poppers
16 jalapenos (get a decent size so you can stuff 'em)
1 lb bacon
1 block of softened cream cheese
1 cup of shredded cheese
Salt, pepper, garlic (optional, but I think it's yummy)

Cut the pepper open by slicing 3/4 of the way thru the top and down the center (on one side want to keep the pepper in tact if you can). De-seed the pepper and remove the whitish rib from inside (that's where the heat is...i tend to keep a little seed in there because we like them hot!).

Combine cream cheese and shredded cheese. Season to taste. Stuff peppers with cheese mixture. Be careful not to over-stuff as the cheese will ooze all over your grill.

Wrap each pepper with a piece of bacon and secure with a toothpick.

Grill until bacon is crispy. Let cool a few minutes after you take them off the grill or you'll have 3rd degree burns on your tongue = )

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