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Bacon Wrapped Stuffed Grilled Jalapenos
Ingredients:
Jalapenos, medium to large (as many as you want to eat)Bacon (one slice for each jalapeno) (tip: dont get an expensive thick sliced bacon, they dont wrap easily.)shredded or cream Cheesetoothpicks or bamboo skewers
Method:
Medium to large sized jalapenos are best for this recipe. Wash well in cold water leaving the stem if possible. Make a slit down one side from top to tip and pop open like a coin purse. Take a small spoon or paring knife to remove the seed and pulp being careful not to break open the pepper more than necessary. Place under running water to help remove the seedKeep in mind, like an onion, the pepper will emit an odor that could take your breath and burn your eyes. (Obvious tip: dont stick your stupid fingers in your stupid eyes...like I did the first time. You may want to use rubber gloves to handle the peppers.)After removing the seed, stuff the pepper with the cheese. I like shredded mixed cheeses (fiesta mexican, etc...), but have eaten them with cream cheese and liked it also.Wrap with one slice of bacon (use the whole slice). TIP: Set the bacon out for about 30 minutes or so before you are ready. This will make the wrapping easier and the bacon more stretchable. It may take a few tries to get it right, but the idea is to wrap the entire pepper without leaving any bacon hanging. Try to keep it pretty tight so the cheese doesnt drip out as easily. Double wrapping is okay. Secure the bacon by sticking a toothpick through the whole pepper. You can also skewer the peppers (about 5 at time), but I have found the toothpicks to work better for me. (An alternative to the above is to stuff with sausage (lil smokies) wrapped in slices of cheese. I prefer this to cheese alone. )Insure the grill has been preheated at least ten minutes or so.As far as grilling, all you have to do is to grill at a low flame, (indirect cooking is best). Cook only until the bacon is done.Since I grill on a propane grill, I place the peppers on the warming rack (the top rack for the ladies). If you cook on charcoal, you may want to build your fire to one side or place the peppers around the outside of the grill. You will also need to keep a closer eye on the peppers while cooking. Watch for flame ups as the bacon will drip quite a bit (thus the reason it is best for indirect cooking).Once the bacon is done, remove from grill and place on plate covered with paper towels to absorb the excess oil.Tip: DO NOT TRY TO IMMEDIATELY TASTE. LET IT COOL FIRST. IF YOU TRY TO BITE INTO THE PEPPER BEFORE IT IS COOL THE CHEESE ON THE INSIDE WILL BURN YOUR MOUTH!!! TRUST ME ON THIS ONE...ENUFF SAID.One last tip. If you prepare the peppers for grilling in advance, you can also place them in a large ziploc bag and marinade in white wine. Ive tried this also and find it verrrrry good.
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