I love jalapeno poppers. In fact I love a variety of peppers turned into poppers. What's also nice is the variety of stuffings that one can create, it's almost endless. I was watching YouTube and picked up on this little technique for making them that I hadn't really tried before. Generally I slice the peppers in half, stuff the halves, wrap in bacon and grill. I've also tried cutting off the tops, stuffing the whole cavity, wrapping and cooking that way.
For this technique, you do something kind of in between the two. Start out by taking a sharp, flexible boning knife and make two perpendicular slits on either end of the popper about a third of the way deep. Then work your knife down the length of the pepper to cut the top off and create a boat shaped bottom....
...after that take a spoon and carve out the seeds and inner core to create a cavity for your stuffing. In my case I made a simple one using cream cheese mixed with a little Hatch Harissa (a salsa verde) along with some Killer Hogs seasoning....
Again, the stuffing variety is totally up to you. Next step is to put the little lid back on the pepper boat and cover the cheese. The sticky cheese kind of holds the lid in place, which is a good thing. Simply wrap your bacon and shove a toothpick in the loose end....
...then grill indirect in a hot grill until the bacon is crispy and the peppers are soft and done. What I like about this technique over open faced is the cheese pretty much stays in place and you are able to rotate the pepper better during cooking.
Can't get enough of these jalapeno poppers, they don't last more than 30 seconds in my house. If you've never tried them, what are you waiting for ????
For this technique, you do something kind of in between the two. Start out by taking a sharp, flexible boning knife and make two perpendicular slits on either end of the popper about a third of the way deep. Then work your knife down the length of the pepper to cut the top off and create a boat shaped bottom....
...after that take a spoon and carve out the seeds and inner core to create a cavity for your stuffing. In my case I made a simple one using cream cheese mixed with a little Hatch Harissa (a salsa verde) along with some Killer Hogs seasoning....
Again, the stuffing variety is totally up to you. Next step is to put the little lid back on the pepper boat and cover the cheese. The sticky cheese kind of holds the lid in place, which is a good thing. Simply wrap your bacon and shove a toothpick in the loose end....
...then grill indirect in a hot grill until the bacon is crispy and the peppers are soft and done. What I like about this technique over open faced is the cheese pretty much stays in place and you are able to rotate the pepper better during cooking.
Can't get enough of these jalapeno poppers, they don't last more than 30 seconds in my house. If you've never tried them, what are you waiting for ????
)
Comment