Recipe

Bacon Wrapped Stuffed Grilled Jalapenos Recipe

Add Step-by-Step Photos	Johnlsenn / All my dishes 6 months, 1 week ago Great as an appetizer or a meal by itself. Perfect football food. Prep:20m Cook:30m Servings:12	Johnlsenn
	bacon wrapped grilled jalapeno stuffed with cheese

All the ingredients

Slit and open the ja

Wash the pepper

Stuff with Cheese

Ready to wrap

Ready to Grill

Almost Done!!!

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Ingredients

Jalapenos, medium to large (as many as you want to eat)

Bacon (one slice for each jalapeno) (tip: don't get an expensive thick sliced bacon, they don't wrap easily.)

shredded or cream Cheese

toothpicks or bamboo skewers

Directions

Medium to large sized jalapenos are best for this recipe. Wash well in cold water leaving the stem if possible. Make a slit down one side from top to tip and pop open like a coin purse. Take a small spoon or paring knife to remove the seed and pulp being careful not to break open the pepper more than necessary. Place under running water to help remove the seed

Keep in mind, like an onion, the pepper will emit an odor that could take your breath and burn your eyes. (Obvious tip: don't stick your stupid fingers in your stupid eyes...like I did the first time. You may want to use rubber gloves to handle the peppers.)

After removing the seed, stuff the pepper with the cheese. I like shredded mixed cheeses (fiesta mexican, etc...), but have eaten them with cream cheese and liked it also.

Wrap with one slice of bacon (use the whole slice). TIP: Set the bacon out for about 30 minutes or so before you are ready. This will make the wrapping easier and the bacon more stretchable. It may take a few tries to get it right, but the idea is to wrap the entire pepper without leaving any bacon hanging. Try to keep it pretty tight so the cheese doesn't drip out as easily. Double wrapping is okay. Secure the bacon by sticking a toothpick through the whole pepper. You can also skewer the peppers (about 5 at time), but I have found the toothpicks to work better for me. (An alternative to the above is to stuff with sausage (lil smokies) wrapped in slices of cheese. I prefer this to cheese alone. )

Insure the grill has been preheated at least ten minutes or so.

As far as grilling, all you have to do is to grill at a low flame, (indirect cooking is best). Cook only until the bacon is done.

Since I grill on a propane grill, I place the peppers on the warming rack (the top rack for the ladies). If you cook on charcoal, you may want to build your fire to one side or place the peppers around the outside of the grill. You will also need to keep a closer eye on the peppers while cooking. Watch for flame ups as the bacon will drip quite a bit (thus the reason it is best for indirect cooking).

Once the bacon is done, remove from grill and place on plate covered with paper towels to absorb the excess oil.

Tip: DO NOT TRY TO IMMEDIATELY TASTE. LET IT COOL FIRST. IF YOU TRY TO BITE INTO THE PEPPER BEFORE IT IS COOL THE CHEESE ON THE INSIDE WILL BURN YOUR MOUTH!!! TRUST ME ON THIS ONE...ENUFF SAID.

One last tip. If you prepare the peppers for grilling in advance, you can also place them in a large ziploc bag and marinade in white wine. I've tried this also and find it verrrrry good.

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Comments

dooley 6 months, 1 week ago said:
Good stuff! The skewers are a great idea!
Thanks! Dooley

johnlsenn 6 months, 1 week ago said:
Thank You,
The skewers make them easier to manage on the grill, and if you push the peppers close together, the toothpicks will lock them in place. This way they won't spin on the skewer.

madmommy 6 months, 1 week ago said:
Oh my goodness!!! I LOVE the sound of these!! I am making them for a bbq this saturday - Givin' ya a ^5 of the good silver!

johnlsenn 6 months, 1 week ago said:
My friend and I grill them a lot during football season. We play a game (no name) where we leave in a lot of the seeds in two or three of the peppers. Then kinda mix them up before we cook them. Someone is going to get a surprise!!!!

dandelion 6 months, 1 week ago said:
Nice pics great recipe THX :)

wynnebaer 6 months, 1 week ago said:
Fantastic post...:)

irishiz 6 months, 1 week ago said:
Great pictures. DH does these and they are always a big hit. Like your alternative with the sausage, he sometimes adds chopped smoked chicken in with the cheese. Yummy.

peetabear 6 months, 1 week ago said:
What a great recipe and the photos and directions are excellent ... five forks..

I love your "game"..

trev 5 months, 3 weeks ago said:
I gave these a go the other day. I reckon that the skewers worked well for me. Spicey little buggars aren't they. Well, everyone else thought so. Well, I didn't mind, there was more for me. Leftover the next day also. They were great thanks.

johnlsenn 5 months, 3 weeks ago said:
Thank you, glad you liked them. I'm VERY tolerant of hot peppers, but if you get ALL the seeds and wash them out, they're usually not too spicy... at least not to me... also, for leftovers, reheat, on aluminum foil, in the oven for best results. The microwave works, but tends to leave the bacon a little soggy.

lafella 4 months, 4 weeks ago said:
I have made these twice..OUTSTANDING!!! What a hit they were! The second time i must not have gotten all of the seeds out as they were a little spicy, but delicious all the same!@

johnlsenn 4 months, 4 weeks ago said:
Yes, some of those seed will hide on you... I usually remove the seed under running water and try to get my finger up near the stem (from the inside), that's where the seed tend to hide. Glad you like them... thanks so much.

showmegirl 3 months ago said:
My family makes these alot. They are loved by all. Again great idea with the skewers, some of my family went out and bought the nifty little rack $25. No need for that now. I am also glad to see all the ideas on extras love the chicken idea. Thanks for great pics too! Go Football Foodies!!!

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