Grilled Bacon and Cheese Jalapeño Poppers
Cheese, peppers, bacon, grill . . . This is a winning combo that will steal the fire from anything else you have going on. Well, except maybe the Super Bowl, which it will make just that much better. Serve it anytime you’ve got a group of buddies coming over, which, for Bobby, is nearly every night. We love these with our ultimate rib steak and also with All-Day Beef Chili (page 122).
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil. Soak 16 wooden toothpicks for at least-hour.
Step 2
In a small bowl, mix together the Monterey Jack cheese and cilantro.
Step 3
Using a paring knife, cut the top off the peppers and reserve. Scoop out the veins and the seeds, discarding both. Stuff the cheese mixture inside the peppers, packing it tightly. Replace the cap on each pepper.
Step 4
Using a toothpick or skewer (depending on the size of your jalapeño), skewer the peppers lengthwise from the bottom through the cap. Wrap a slice of bacon top to bottom around each pepper, covering the cap, and secure with a toothpick. Place the peppers on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, turning occasionally, for 20 minutes total, or until the bacon is crisp and the peppers are tender.
