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Jalapeno poppers are often thought of just as the deep fried side orders, but they can be so much more. These Texas-style Bacon Stuffed Jalapeno Poppers are a game changer in the tailgate world. Plus they’re technically grilled vegetables, so it’s automatically healthy.
I thought that jalapeno poppers would be a pain to make until I found this recipe. It turns out they are fairly simple when you grill the peppers instead of deep-fry them to hell. The most difficult part is cutting and de-seeding the jalapenos without burning a hole in your eye. Being a guy who doesn’t do a lot of cleaning, like most of us, I don’t have a box of gloves lying around. Thankfully, a couple ZipLock bags work perfectly to keep the fire juice off your hands.
The recipe calls for green onions, which you can see by the photo that I forgot. It’s perfectly fine without them, but it was easy to taste where they could have added value. Be sure to put them on your list. You don’t need much lime juice for the filling, so feel free to use the rest to make yourself a margarita while you cook.
Combine everything in a bowl to make your filling. Like Ron Swanson surely knows, you can never have too much bacon. The recipe calls for 2 tablespoons, but doubling that wouldn’t hurt anyone. Maybe even quadruple it. You know what, “Give me all the bacon…you have.”
The foil lining on the grill helps to ensure the stuffing gets hot before your peppers char to pieces. It will also prevent the peppers you worked so moderately hard on don’t fall through the cracks. You’d have to be an idiot to let that happen, but safety first.
If you’re expecting people to eat these with a fork, pull them off the foil and right onto the grill for the last minute or two. The extra char on the peppers is amazing. Skip that step if you want to be able to pick them up though. They will be too soft to lift with ease. Partaking in this step can also be determined by whether or not you want a crisp peppers.
And you’re done! That wasn’t so hard, was it? Cut a few peppers; mix a few cheeses, and boom, you’ve got yourself Bacon Stuffed Jalapeno Poppers. These are perfect for watching Michigan trounce Minnesota to retain the Little Brown Jug this weekend, or anytime you need food. Literally, anytime you need food you should eat these. They’re that good. I would never steer you wrong with a recipe made for the Guyism Grill.
Ingredients
- 8 ounces cream cheese, softened
- ¼ c shredded sharp cheddar cheese
- ¼ c chopped green onions
- 2 tablespoons bacon bits
- 1 teaspoon lime juice
- 1 garlic clove, minced
- Salt to taste
- 14 jalapeno peppers, halved lengthwise and seeded
- Texas hot sauce, optional
Instructions
- Preheat grill to medium-high.
- In a medium bowl, combine cream cheese, cheddar cheese, green onions, bacon bits, lime juice, garlic, and salt to taste.
- Fill pepper halves evenly with cheese mixture.
- Place in a container for easy transport.
- When ready to cook, preheat grill to medium-high.
- Place a sheet of aluminum foil onto grill rack, and carefully place peppers on foil, being sure they don’t fall between grates.
- Cover and grill 8 to 10 minutes, or until the peppers begin to char and the cheese is melted.
- Garnish with a dash of Texas hot sauce if desired.
Recipe comes directly from the eMeals blog, which I assume I written by Steve Jobs cousin, Euler.