Sunday, July 28, 2013

Jalapeno Poppers

3/4 package cream cheese, depending on the size of your pepper, softened to room temperature
2 cloves chopped or minced garlic
2 tbsp finely chopped sun-dried tomatoes 
6 fresh basil leaves, chopped
1 tsp salt
12   Jalapeño peppers (larger then average size will make them easier to stuff)
1/2 strip bacon per popper
Toothpicks (soaked in water to prevent burning on the grill)
1 stem fresh oregano, chopped
1 sprig of fresh thyme, chopped


Preheat the grill.
Soak toothpicks.
Slice jalapenos in half lengthwise.
Remove the seeds unless you enjoy very spicy-hot poppers.

Mix cream cheese with garlic, oregano, thyme, sun-dried tomatoes, salt and basil until soft.

Press the filling into the opening of half of each pepper, being careful not to overfill as as it may pop out while cooking on the grill.

Place top half onto stuffed portion of jalapeno and wrap each pepper with 1/2 strip of bacon, securing the bacon with a toothpick.

NOTE: use one or two strips if desired.

HINT: if grilling a large number of poppers, consider using skewers to make things a little easier.

Grill the peppers until lightly roasted and bacon is fully cooked. 

HINT: Use some foil to cook on if your peppers are cooking or burning too fast on a very hot grill or BBQ.

No comments: