Shelly's Recipe

Cream Cheese and Chutney Poppers

Category: Grilled Starters

12 large jalapeño peppers
1 cup mango chutney or apricot jam
8 ounces (1 cup) cream cheese
6 to 8 slices of bacon, cut crosswise into 3-inch pieces

YOU’LL ALSO NEED
Wooden toothpicks

1. Cut each jalapeño in half lengthwise and scoop out the seeds. Place 2 teaspoons of mango chutney in each jalapeño half and top it with 2 teaspoons of cream cheese. Wrap a piece of bacon crosswise around each jalapeño half and secure it with a toothpick.

2. Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium-high.

3. When ready to cook, brush and oil the grill grate. Arrange the jalapeños cut side up in the center of the grate over the drip pan and away from the heat and cover the grill. Grill the jalapeños until they are soft, the bacon is sizzling and browned, and the filling is bubbling, 15 to 20 minutes. Remove and discard the toothpicks, then serve the poppers at once.
makes 24 poppers