Recipes
E-mail Article to a FriendPrint ArticleBookmark and Share

Grilled Jalapeño Poppers

By David Bowers
Published: September 1, 2008
GM poppers
Photo by John and Tanya Bäck / blankets provided by Woolrich
If you can find a less-expensive supermarket brand of bacon, it will usually be cut thinner, and those paper-thin slices of bacon are perfect for wrapping up these zesty poppers.

Serves 4-6.

What you Need:

  • 12 jalapeños
  • 3/4 cup grated Monterey Jack or Pepper Jack cheese
  • 2 scallions, sliced thin
  • 2 tablespoons salsa
  • 12 thin slices bacon

Next:

1. Make one lengthwise cut on each pepper and use a spoon or the tip of a knife to scrape out the seeds, keeping the stem intact. In a small bowl, stir together the cheese, scallions and salsa.

2. Stuff a spoonful of the filling into each pepper and wrap tightly with a slice of bacon. (You can pin the bacon closed with a toothpick if necessary, but if you use very thin bacon, it probably won’t be necessary.)

3. Preheat a gas grill on high with the lid closed for 10 minutes or prepare a hot fire in a charcoal grill.

4. Place the peppers over direct heat and grill, turning frequently, until the bacon is browned

SEARCH SITE
Subscriber Only Content
Subscriber Only Content
Look for this icon. This denotes premium subscriber content.  Learn more »
Become a Member
Register online for access to more valuable resource information.
Don't miss your connection to the reader forums, projects, photo galleries, and more.
Subscriber and Member Login

Free Twice-Monthly E-Newsletter

Receive useful tips & inspiration from Cabin Life