Wednesday, August 7, 2013

Grilled Jalapeno Poppers

When my husband and I first met he would stare at me in disbelief at the fact I could sit an eat a bowl of pickled jalapenos. I have always loved spicy foods, while he has always been evasive towards them. Over the last 8 years that we've been together I have learned to cook a little on the tame side- so I don't completely blow him away.

 But I just can't stop grilling bacon wrapped- cheese stuffed- jalapenos. I've made them so many times this summer, and each time they taste better and better. And, much to my surprise- my husband loves them too! The first time I made them, I felt pretty bad because I had left a little too much of the membranes (the spicy part of the pepper) inside and he cried as he ate them. 
   But he kept eating them. And yes, he was really crying. He's a man who isn't afraid to cry- okay (and also doesn't read my blog so I can post that for the world to see! HA!) especially when his sensitive taste buds are on fire. 

 Don't worry.....with proper cleaning and seed removal (wear gloves- Trust me!) and a whole lot of ranch to dip even the spice sissies in your family can find themselves enjoying these peppers. 

Start with good sized fresh jalapenos. You can either cut them in half lengthwise or cut a little slit in the pepper, making a tiny pepper door. Strip away the seeds and membranes inside. Stuff with your cheese mixture.  

Next wrap those stuffed peppers with a strip of bacon. Use a couple of toothpicks to secure each end of the bacon. 

Pop those bad boys on the grill, cooking with indirect heat until nice and crispy. About 15-20 minutes.

Gently, remove the toothpicks- so no one eats them ( happened to us...)

Dip in some ranch and enjoy! 

Grilled Jalapenos Poppers
An L.A. Walter original recipe

  • 6 fresh jalapenos
  • 4 ounces softened cream cheese
  • 1/4 cup shredded Gouda
  • 6 slices of bacon

After washing the peppers slice vertically either creating 2 halves or a hole you can use to stuff the peppers. Gently scrape away all the seeds and white membranes. These are what really makes a pepper spicy, the more you leave in the more of a burn you will get. It is a really good idea to wear gloves while doing this, so you fingers don't burn. 

 Mix your cheeses and fill the peppers with the mixture. Use one whole slice of bacon to wrap around each pepper in a spiral. Secure both ends of the bacon with toothpicks. 

 Grill the peppers in indirect heat (I put mine on the top row) turning often until crispy and brown. Mine take around 15- 20 minutes. 
 I love to dip mine in ranch, but I'm an Okie and we have a strange obsession with ranch- so feel free to eat this just how they are...either way tastes great!   

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