- 20 jalapeño peppers
- 6 slices of bacon, diced and fried crispy
- 2 cloves of garlic, peeled and minced
- ¼ teaspoon ground cumin
- ½ cup of cream cheese
- 8 ounces shredded cheese (Mexican blend, cheddar, or Colby jack work best)
- Mix the bacon, garlic, cumin and cheeses, and chill in the refrigerator while you prepare the peppers
- Put on a pair of gloves and cut off the stem end of the peppers.
- Core the peppers by gently scraping our all the seed and ribs. Use a very small spoon to keep from tearing the pepper.
- Stuff the peppers with the cheese mixture to just overflowing and set them in the pepper roasting rack
- Set up the grill for indirect heat. The heat zone needs to be very high heat. The indirect heat zone should have no heat source below it. Let the grill heat for at least 15 minutes.
- Place the rack of pepper on the grill over the indirect heat zone. If you want some smoke, add your wood chips to the direct heat zone.
- Close the lid, and grill the peppers for about 20 minutes, just until all the cheese melts and starts to brown on top.
Note: If you don't have a pepper grilling rack, no problem. Just leave the stem on the pepper, slice it lenghtwise, core it by removing the seeds and rips, and stuff the halves with the cheese mixture. Depending on the size of your peppers and grill bars, you may not be able to place them directly on grill surface without them fallling through. A small baker's cooling rack works great.
Post a Comment
Please leave your feedback and comments on recipes.