Grilled Cheese & Bacon Jalapeno Poppers

Wednesday, April 13, 2011 Review by judywrites

Some like it hot and here is Paula Deen’s recipe for a great appetizer. It certainly gives jalapeno poppers a super boost with bacon and cheese! And yes, jalapenos are red when they are fully ripe!

Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

In a small bowl, mix together the cheese and cilantro.

Using a paring knife, cut off the top of the peppers and reserve. Scoop out the veins and the seeds, discarding both. Stuff the cheese mixture inside the peppers, packing it tightly. Replace the cap on each pepper. Using a toothpick or skewer, skewer the peppers lengthwise from the bottom through the cap. Wrap the slice of bacon, top to bottom, around each pepper, covering the cap, and secure with a toothpick. Put the peppers on the grill, or if broiling, put them on the prepared baking sheet. Grill or broil, turning occasionally, until the bacon is crisp and the peppers are tender, about 20 minutes total. Transfer to a serving platter and serve.

Recipe from:  http://www.foodnetwork.com/recipes/paula-deen/grilled-cheese-and-bacon-jalapeno-poppers-recipe/index.html

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2 responses to “Grilled Cheese & Bacon Jalapeno Poppers”

  1. BetterThanAndrew says:

    I recently had a variation on this (not sure it was the exact recipe but it was close enough) and they were incredible. Having some blue cheese dip or something on hand a-la hot wings is not a bad idea for those with weak spice constitutions.

  2. judywrites says:

    Super idea…. Ranch dressing is also a nice compliment to the spice of the peppers and the saltiness of the bacon. You could also use a banana pepper if you didn’t want any heat. Green chiles offer less heat than the jalapeno, but are larger – hmm… that would only mean more goodness to eat?

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