Grilled Bacon Wrapped Jalapeño Poppers
Oh with Memorial Day BBQs almost upon us, I have a great little appetizer recipe for you that will spice up any picnic or gathering you happen to host. These bad boys are so darn good; the other night my husband and I ate all of them. I seriously think like 10 each. And it was easy! Pair with some good beer (we guzzled Dogfish 60) and bam! It’s a party...even if you’re all by yourself.
Plus, with only a few ingredients, these grilled poppers are easy. There is little prep work and the most annoying part about it is just waiting for the bacon to become crispy on the grill. No grill? Roast ‘em in the oven for the same yummy taste, minus the smoky flavor. No matter which way you cook them, this appetizer recipe will definitely bring the heat of summer to your table! Enjoy!
GRILLED BACON WRAPPED JALAPENO POPPERS
1 pound jalapeno peppers (the ones from Washington’s Green Grocer had the perfect amount of hotness!)
1 pack cream cheese
4 ounces shredded sharp cheddar (I used Organic Valley)
a few sprinkles of cayenne pepper
a hefty dousing of hot sauce (I used Uncle Brutha’s...so darn tasty)
2 garlic cloves, minced
8 strips bacon, cut in half (for wrapping)
Clean and cut peppers in half scraping out the seeds and middle part. In a medium bowl, mix together the grated cheese, cream cheese, pepper, hot sauce, and garlic. Stuff a fair amount into each halved pepper. Wrap with bacon.
Now, for the cooking. Either you can do on your grill over low to medium coals so the bacon doesn’t burn but rather gets nice and crispy, or you can simply pop these onto a cookie sheet (on top of some parchment paper or foil) and cook on 400 degrees until the bacon is crispy. The oven may actually get these more evenly crispy, which is nice, but the grill definitely lends a nice smoky flavor. Then, see if you can eat less than five. I bet you can’t!
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