Grilled Jalapeand241o Poppers Recipes

GRILLED JALAPEñO POPPERS

Steps:

• Wash the jalapeños. Remove the stem and cut them into halves. Deseed the core and take away the membrane.
• Place the cream cheese in a microwave safe bowl and heat in the microwave for 30 seconds. Combine softened cream cheese, cheddar cheese, salt, black pepper, paprika, and garlic powder into a mixing bowl. Mix the ingredients until well combined.
• Fill the jalapeño halves with the cream cheese mixture.
• Cut the bacon strips in half and wrap around the filled jalapeño halves and insert a toothpick to hold the bacon in place.
• Grill the jalapeño poppers on indirect heat for 25 minutes at 375°F (190°C)

GRILLED JALAPENO POPPERS

Steps:

• Cut peppers in half.
• Use a spoon to remove the seeds and white membranes.
• Fill each half with the cheese.
• Cut the bacon slices in half so that you have 24 shorter slices.
• Wrap each cheese stuffed jalapeño with a bacon slice; secure with toothpicks if you need to or slide them on skewers.
• Grill over hot coals until the bacon is crispy and browned, turning every few minutes (stay with them and watch for flare ups from the dripping bacon fat or they will burn); grill for about 15 or 20 minutes.
• The bacon should be crisp, the jalapeño crisp tender and the cheese should be hot.

GRILLED JALAPEñO POPPERS RECIPE

Steps:

• Prep. Cook the bacon to the level of doneness you prefer. It will not cook any more once you stuff the jalapeños with the cheese. Let it cool and chop it into bits.
• Prepare the Home-made Boursin-style Cheese Spread and mix in the bacon, cheddar, and pineapple.
• Put on rubber gloves to work on the peppers. If you are going to halve them, use a thin sharp filleting or paring knife to cut off the stems and discard them. Then cut the peppers in half lengthwise. Run the blade along the inside wall of the pepper removing the seeds and the white ribs. If you like hot stuff, leave the ribs in. If you are going to leave them whole and cook them in a rack, slice off the stem and cap and use a potato peeler or narrow knife to remove the seed pod inside. It will be hard to remove the ribs this way, so they will be hotter than the sliced peppers.
• You can cut them in half, remove the seeds, and stuff them as shown at the top of the recipe. The stem is woody and not very good to eat, so you use it as a handle and bite it off just below the cap. Or, you can cut them in half, remove the inedible cap, and keep the cheese from oozing out with an olive as a plug. Hence the name "One-Eyed Jalapeño Poppers". For this option, the olive is not only functional, it tastes great.
• If you have a jalapeño grilling rack like the King Kooker Stainless-Steel 36-Hole Jalapeño Rack with Corer shown here, you can just chop off the top, cut out the seeds, and stuff them.
• You can also cut a small hole in the side and using a pastry bag pipe the cheese in.
• Spread the cheese mix into the peppers, but not so much that it will overflow when cooking. To make them one-eyed, put an olive at the stem end. Sprinkle the paprika on top.
• Fire up. Get the smoker or grill going with a 2-zone setup and aim for 225°F (107°C) on the indirect side.
• Cook. Grill the poppers at about 225°F (107°C) over indirect heat until the cheese melts and the pepper gets a little soft. Try not to let the peppers go limp-they're better with a little crunch.
• Serve. Remove gently with a spatula and let them cool a bit before serving. They are also fine at room temp or right out of the fridge. Make sure you have plenty of cold beer on hand.

GRILLED JALAPENO POPPERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
• Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
• Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.

GRILLED STUFFED JALAPENOS POPPERS

Steps:

• Combine the first seven ingredients in a small bowl.
• Cut a lengthwise slit down each pepper while keeping the stem intact
• Remove membranes and seeds from peppers.
• Fill each pepper with 1 tablespoon cheese mixture.
• Prepare your Z Grill to grill at 325 degrees.
• Place peppers in a disposable foil pan.
• Grill peppers, covered, for 8-10 minutes or until peppers are tender and cheese is melted.
• Remove from grill and serve warm.

GRILLED BACON-WRAPPED JALAPENO POPPERS RECIPE

Steps:

• Remove the cream cheese from the fridge so that it starts to soften.
• Soak 12 toothpicks in a bowl with water to use later for securing the bacon.
• Wash the jalapeños, and cut the stem ends off. Cut the jalapeños in half lengthwise, then remove the seeds and ribs with your hands, or scoop out with a spoon. (Wear food-safe gloves for this step.)
• In a medium bowl, combine the cream cheese, shredded cheddar, and smoked paprika.
• Cut the bacon slices in half.
• Fill the jalapeño halves with the cheese mixture. Then, wrap the jalapeños in bacon, and secure them each with a toothpick.
• Heat up your grill, and scrape it clean. Reduce heat to medium-high.
• Place the poppers on the grill cut side up, and grill for 3 minutes. Flip them carefully, and grill for 3 to 5 more minutes, until the bacon begins to crisp, but before you start to lose any oozy cheese. Flip the poppers again, and move them to indirect heat. Reduce the grill to low, and cook the poppers for another 10 minutes.
• While the poppers finish cooking, combine the BBQ sauce and the grape jelly in a small pot. Place the pot on the grill on low heat for about 10 minutes, stirring until the mixture is simmering and smooth.
• When the poppers and sauce are ready, use a basting brush to glaze the poppers with the sauce.
• Cook the glazed poppers for another 5 minutes.
• Remove the poppers from the grill, and serve them with the remaining sauce on the side.