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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
24 large jalapeño peppers
3 ounces sharp cheddar or Jack cheese, cut into 1½ by ¼ by ¼ inch strips
3 ounces smoked or spiced ham, cut into 1½ by ¼ by ¼ inch strips
1 bunch fresh cilantro, torn into sprigs
12 thin slices of bacon, cut in half crosswise
YOU’LL ALSO NEED
Wooden toothpicks; a jalapeño roaster (optional); 2 cups hickory, oak, or mesquite chips or chunks, soaked for 1 hour in water to cover, then drained
1. Cut the stem ends off of the jalapeños and set them aside. Seed the jalapeños, then place a strip of cheese and of ham and a sprig of cilantro in each jalapeño. Wrap a slice of bacon around each jalapeño like the stripe on a candy cane and secure the bacon with a toothpick. Place the caps on top of the jalapeños and place the poppers in a jalapeño roaster. Or, secure the cap
10 of each jalapeño in place with a toothpick so you can grill the jalapeños on their sides.
2. Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium-high. If you are using a gas grill, add the wood chips or chunks to the smoker box or place them in a smoker pouch under the grate before you preheat the grill (see Note).
3. When ready to cook, brush and oil the grill grate. If you are using a charcoal grill, toss the wood chips or chunks on the coals. Place the rack with the jalapeños in the center of the grate over the drip pan and away from the heat or arrange the jalapeños on their sides in the center of the grate. Cover the grill and cook the poppers until the jalapeños are soft, the bacon is browned and crisp, and the cheese is melted, 20 to 30 minutes. Remove and discard the toothpicks, then serve the poppers at once.
note: To make a smoker pouch, place a 12 by 18–inch piece of heavy-duty aluminum foil on a work surface with a short edge facing you. Place the drained wood chips on the bottom half of the foil and fold the top half over them. Tightly pleat the edges of the foil together to make a sealed pouch. Using the end of a skewer, poke about a dozen holes in the top of the pouch.
makes 24 poppers
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Stuffed Grill-Roasted Jalapeño Peppers
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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
24 large jalapeño peppers
3 ounces sharp cheddar or Jack cheese, cut into 1½ by ¼ by ¼ inch strips
3 ounces smoked or spiced ham, cut into 1½ by ¼ by ¼ inch strips
1 bunch fresh cilantro, torn into sprigs
12 thin slices of bacon, cut in half crosswise
YOU’LL ALSO NEED
Wooden toothpicks; a jalapeño roaster (optional); 2 cups hickory, oak, or mesquite chips or chunks, soaked for 1 hour in water to cover, then drained
1. Cut the stem ends off of the jalapeños and set them aside. Seed the jalapeños, then place a strip of cheese and of ham and a sprig of cilantro in each jalapeño. Wrap a slice of bacon around each jalapeño like the stripe on a candy cane and secure the bacon with a toothpick. Place the caps on top of the jalapeños and place the poppers in a jalapeño roaster. Or, secure the cap
10 of each jalapeño in place with a toothpick so you can grill the jalapeños on their sides.
2. Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium-high. If you are using a gas grill, add the wood chips or chunks to the smoker box or place them in a smoker pouch under the grate before you preheat the grill (see Note).
3. When ready to cook, brush and oil the grill grate. If you are using a charcoal grill, toss the wood chips or chunks on the coals. Place the rack with the jalapeños in the center of the grate over the drip pan and away from the heat or arrange the jalapeños on their sides in the center of the grate. Cover the grill and cook the poppers until the jalapeños are soft, the bacon is browned and crisp, and the cheese is melted, 20 to 30 minutes. Remove and discard the toothpicks, then serve the poppers at once.
note: To make a smoker pouch, place a 12 by 18–inch piece of heavy-duty aluminum foil on a work surface with a short edge facing you. Place the drained wood chips on the bottom half of the foil and fold the top half over them. Tightly pleat the edges of the foil together to make a sealed pouch. Using the end of a skewer, poke about a dozen holes in the top of the pouch.
makes 24 poppers
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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