Grilled Jalapeño Poppers Food

GRILLED JALAPEñO POPPERS

Steps:

• Wash the jalapeños. Remove the stem and cut them into halves. Deseed the core and take away the membrane.
• Place the cream cheese in a microwave safe bowl and heat in the microwave for 30 seconds. Combine softened cream cheese, cheddar cheese, salt, black pepper, paprika, and garlic powder into a mixing bowl. Mix the ingredients until well combined.
• Fill the jalapeño halves with the cream cheese mixture.
• Cut the bacon strips in half and wrap around the filled jalapeño halves and insert a toothpick to hold the bacon in place.
• Grill the jalapeño poppers on indirect heat for 25 minutes at 375°F (190°C)

GRILLED JALAPENO POPPERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
• Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
• Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.

GRILLED JALAPENO POPPERS

Steps:

• Cut peppers in half.
• Use a spoon to remove the seeds and white membranes.
• Fill each half with the cheese.
• Cut the bacon slices in half so that you have 24 shorter slices.
• Wrap each cheese stuffed jalapeño with a bacon slice; secure with toothpicks if you need to or slide them on skewers.
• Grill over hot coals until the bacon is crispy and browned, turning every few minutes (stay with them and watch for flare ups from the dripping bacon fat or they will burn); grill for about 15 or 20 minutes.
• The bacon should be crisp, the jalapeño crisp tender and the cheese should be hot.

GRILLED JALAPENO POPPERS

Steps:

• CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers.
• Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.
• Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp.
• Remove from grill and serve while hot.

STUFFED JALAPEñO PEPPER GRILLED CHEESE

Steps:

• Prepare the jalapeño poppers according to the package directions for the oven.
• Meanwhile, put the chorizo in a large nonstick skillet over medium-high heat. Cook, stirring occasionally and breaking up with a wooden spoon, until just cooked through, about 5 minutes. Remove the chorizo to a medium bowl with a slotted spoon and pour the rendered fat into a small heatproof liquid measuring cup. You should have about 1/4 cup chorizo oil; if not, top with enough olive oil to reach 1/4 cup. Reserve the skillet.
• Lay the bread slices on a cutting board and brush evenly with the chorizo oil on one side. Flip 6 slices over and top each with 3 tablespoons of the cheese. Divide the chorizo and jalapeño peppers evenly among the 6 slices and finish each with 3 more tablespoons of cheese. Close the sandwiches with the remaining 6 slices of bread, chorizo-oil-side up.
• Heat the skillet over medium-low heat. Put 2 sandwiches in the skillet and press down with a large lid. Cook until lightly browned, about 3 minutes. Flip and continue cooking, covered, until the cheese is melted and the second side is browned, about 3 minutes more. Repeat with the remaining sandwiches. Use a sharp knife to slice each sandwich in half and serve.

JALAPENO POPPER GRILLED CHEESE

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Toss the jalapenos with 1 tablespoon olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skin is blistered, 10 to15 minutes. Place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin, remove the majority of seeds and ribs, and slice. Set aside.
• Spread the mascarpone on 4 slices of bread and divide the Cheddar among the other 4 slices. Divide the sliced jalapenos among the 4 sandwiches. Close, and butter both sides of the bread.
• Heat half of the remaining oil on a flat griddle over medium heat. Grill one side of the sandwiches until golden. Remove, heat the remaining oil and repeat with the second side until golden and the insides are all melty and gooey.

GRILLED JALAPEAND#241;O POPPERS

Steps:

• 1. Cut a slit lengthwise down one side of each pepper to create a pocket, being careful to not cut through jalapeño. Leave stem intact and remove seeds and veins. Fill each pepper with cheese. Cut bacon in half crosswise. Wrap each pepper with half-piece of bacon. Secure with a toothpick.
• 2. Set up grill for direct cooking over medium-high heat. When ready to start cooking, brush grate with oil. Place peppers on hot oiled grill and cook for 6 to 10 minutes or until heated through, turning halfway through cooking. Remove from grill. Serve hot.
• Copyright© 2009 SLSH Enterprises, Inc.

GRILLED JALEPENO POPPERS

Steps:

• In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture.
• Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 10 appetizers.

CAJUN JALAPENO POPPERS

Steps:

• Halve the jalapenos leaving the stem attached, de-vein and seed them.
• Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
• Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
• Put bread crumbs on a flat plate.
• Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
• If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
• Bake at 350 for 15 minutes or until mixture starts to bubble.
• I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
• Serve warm, room temperature or chilled with any or all of the recommended sauces.

GRILLED JALAPENO MOZZARELLA POPPERS

Steps:

• Preheat grill to medium-high and grease grates well. Combine olive oil with garlic, lime zest, salt and pepper; brush over cut sides of jalapenos. Stuff one piece of Mozzarellissima into half of the jalapenos and top with cilantro; cap each with an empty jalapeno half. Wrap each pair with a piece of bacon and secure with a toothpick.
• Place on grill and cook covered, turning occasionally, for 5 to 7 minutes or until bacon is lightly crisped.
• Reduce heat to medium-low and continue to cook covered for 5 minutes, or until the cheese starts to melt and the jalapeno is tender. Transfer to a paper towel-lined plate to remove excess grease, then serve.
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VELVEETA GRILLED JALAPENO POPPERS

Steps:

• HEAT grill to medium-high heat.
• COOK macaroni in medium saucepan as directed on package, omitting salt; drain. Return macaroni to pan. Add VELVEETA® and milk; cook on low heat 5 minute or until VELVEETA® is completely melted and mixture is well blended, stirring constantly.
• SPOON macaroni mixture into pepper halves; wrap with bacon to completely enclose filling, overlapping edges of bacon as needed. Secure with wooden toothpicks. Cover grill grate with foil. Place peppers, cut sides down, on foil.
• GRILL 20 minute or until bacon is crisp and peppers are heated through, turning after 10 minute Remove and discard toothpicks before serving peppers.
• Kraft Kitchens Tips:.
• Variation: These delicious poppers can be baked in the oven instead of cooking them on the grill. Heat oven to 400ºF. Stuff peppers as directed. Secure each popper with wooden toothpick. Place, cut sides up, on foil-covered baking sheet, sprayed with cooking spray. Bake 20 minute or until bacon is crisp and peppers are heated through.
• Special Extra: Prepare using Jalapeno VELVEETA®.