Football & Food – two of my favorite F words.
I have zero intention of providing a silly story, or lengthy endorsement for Jalapeno Poppers.
My goal is to get these on your grill next Sunday simply because I think they’re delicious.
Things You Need: Jalapenos, Cream Cheese, Shredded Cheese, Seasonings & Bacon
In a bowl – mix together Cream Cheese, Shredded Cheese & Seasonings.
Tip: The Cream Cheese will be much easier to mix up if you let it sit out and soften a bit.
Any Shredded Cheese will do, I prefer Pepper Jack with Sharp Cheddar coming in a close second. As little or as much as you want…I put about a cup in.
Cream Cheese – I used 8oz with 4 Big Jalapenos & there was some filling left over.
Just make more…you won’t be upset about it.
Any Seasonings of your choice – throw in there. As much as you want – or don’t want.
I like to use Onion Powder, Cracked Black Pepper (Lots), Garlic Powder (Lots) & Trader Joe’s South African Smoke Seasoning.
If all you have is Allspice, throw it in there & move on…
Slice the jalapenos & dig out the seeds and insides with a spoon.
DO NOT touch your eyes after handling the peppers…bad news.
If you want to make them go further – cut the pepper in half and fill; it can be wrap the same way you would the whole pepper.
It will taste the same regardless of how you cut the pepper.
In case that equation didn’t make sense to you…
Wrap the bacon around the pepper & secure them with colorful toothpicks. (Non-Colorful Toothpicks Will Also Work).
I prefer to use bacon from my local butcher shop…but I’ve used Turkey Bacon & Oscar Meyer….of course, it’s all good.
Toss them on your grill…I prefer charcoal. Some of the cream cheese may bubble out …no biggie because I’m sure you you filled them enough.
(I’m telling you to be generous).