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Jalapeno Chips for the grill or oven.

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  • bbqLuv
    commented on 's reply
    Wazoo Peppers -- newly named pepper has been born here on Amazing Ribs!
    Thanks to you two.

  • bbqLuv
    commented on 's reply
    jab688 ". . . a bit crispythen proceed . . . "
    jab688 " . . . if you want to cook till it's crispy and dry . . . "
    But most importantly is bbqLuv ". . . . pair nicely with PBR" either way.
    Last edited by bbqLuv; October 12, 2021, 07:50 AM.

  • jab688
    commented on 's reply
    Mr. Bones it's going to be one dried out pepper if you want to cook till it's crispy and dry then add cheese. Go for it.

  • Mr. Bones
    commented on 's reply
    Hail to th Wazoo Peppers, my personal favourites

    Yers sounds Dee-Lishuss, Cap'n...
    Last edited by Mr. Bones; October 12, 2021, 12:12 AM.

  • Mr. Bones
    commented on 's reply
    So, why not: Leave us roast, or smoke th pepper half to a desired level of doneness, where it becomes a bit crispythen proceed, as above...???

  • tbob4
    commented on 's reply
    Your review is all I need. I have a bunch still growing.

  • CaptainMike
    replied
    Wow, these were great!! Our first killing frost will be in the morning so we stripped the garden and now have peppers up the wazoo (and if one is not careful, some of those peppers will wreak havoc on one's aforementioned wazoo!).

    Collette was making a poblano casserole so I decided to whip up a small batch of these. I fried up a little bacon, crumbled it on top, alternated cheddar and Jack and added a dash of smoked cayenne powder per each then plopped them on the smoker running 350 with a couple of apple chunks. Fantastic!! Way easier and faster than ABT's or regular old poppers and they have a really nice crispiness to them. This recipe is a total keeper, and if you're firing up the grill anyway then why not. Great appetizer or side dish.

    Thanks again for adding this to my arsenal!!
    Last edited by CaptainMike; October 11, 2021, 11:07 PM.

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  • jab688
    commented on 's reply
    Actually the pepper halfs are soft when fully cooked but you can see from the pic the cheese makes a nice crispy cap.

  • bbqLuv
    replied
    Going on my BBQ bucket list.
    Besides 30 minutes at 350, are the jalapeno halves crispy?
    I bet they will pair nicely with PBR.

    Leave a comment:


  • jab688
    commented on 's reply
    Yea the picture is from Char-Griller not me. I was like hu?

  • RonB
    replied
    Thanks for the recipe.

    Leave a comment:


  • Attjack
    replied
    It's interesting that the published recipe details the same steps but the picture shows them cut into rounds. That was what I had envisioned before reading your recipe.

    Leave a comment:


  • CaptainMike
    replied
    Wow, those look quick, delicious, and easy. Sort of a lazy man's jalapeno popper. We have a bumper crop of peppers this year and I bet this recipe would be great using poblanos, or just about any thick skinned pepper.

    Thanks for the share!! And congrats on getting published as well, a little validation never hurts anyone.
    Last edited by CaptainMike; October 11, 2021, 03:53 PM.

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  • Attjack
    replied
    Looks good. If I end up making these, chances are I'll skip the rinse and leave a few seeds in there for good measure.

    Leave a comment:


  • Mr. Bones
    replied
    Yummo!!!

    Reckon I'll be after tryin me some these, many thanks fer sharin, Brother!

    Leave a comment:

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