Wednesday, January 19, 2011

Grill - Bacon Wrapped Poppers


The jalapeno is named after the town Xalapa, Veracruz, where the pepper was traditionally grown. It is known by several different names in Mexico, including cuaresmeƱos, huachinangos and chiles gordos. These tapas are sure to please everyone! By cooking the jalapenos, you release a lot of the capsaicin inside the peppers. Coupled with the cream cheese and bacon, this popper is calmer than most spicy foods. Still, you may get a surprise!

Recipe:
Grill
Medium Heat
Smoking
20 minutes
8-10 Servings

Ingredients

  • 20 large jalapeno peppers
  • 2 packages cream cheese
  • 16 oz bacon
Cut bacon in half. Cut tops off jalapenos and de-seed. Ensuring all seeds are gone will calm the heat level greatly. Stuff with cream cheese, wrap in bacon and impale on skewers. Add 1-2 handfuls of smoking wood chips to the charcoal. Grill for 20 minutes, turning frequently. The bacon should be cooked thoroughly. Serve with ranch dip.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

1 comment:

  1. I haven't tried these via direct heat before, I always smoke them for about 1.5 to 2 hours while I'm smoking meats. I'll have to try this version, it's much faster.

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