Steve Raichlen’s Grilled Jalapeño Poppers
By Steve Raichlen
Steve Raichlen’s Grilled Jalapeño Poppers
By Steve Raichlen
Yield/Serves:
Makes 18 poppers
- 18 jalapeño (larger, straight jalapeños work best)
- 6 ounces sharp cheddar or other cheese, cut into 18 sticks that will fit inside the jalapeños
- 6 thin slices smoked bacon, each cut crosswise into thirds
- 18 smoked almonds
Cut off stem end of the jalapeños and remove the seeds. Be careful not to touch your eyes or face, as the pepper oil can sting. It may help to wear latex gloves to protect your hands.
Slice the cheese into uniform sticks just big enough to fit in each jalapeño, and roll each cheese stick with an almond in a slice of bacon. Stuff the wrapped cheese stick into each jalapeño and arrange on the jalapeño rack.
Grill the jalapeños by indirect heat at a moderate temperature (about 375°F) until the peppers are tender and lightly browned, about 20 to 30 minutes. For spicier poppers, cook a few minutes less. Enjoy piping hot!
Slice the cheese into uniform sticks just big enough to fit in each jalapeño, and roll each cheese stick with an almond in a slice of bacon. Stuff the wrapped cheese stick into each jalapeño and arrange on the jalapeño rack.
Grill the jalapeños by indirect heat at a moderate temperature (about 375°F) until the peppers are tender and lightly browned, about 20 to 30 minutes. For spicier poppers, cook a few minutes less. Enjoy piping hot!