These are sooooo good. We had a small get-together a few weeks ago, and one friend brought these. I was just hovering over them all day, pretty much; I could have just stuffed my face with these and been done. Somehow, her jalapenos had almost no heat, so they were perfect for a spice wimp like me! A few weeks later, when my husband and I made these ourselves, (pic above), the heat was so intense we could hardly eat them! I persisted though; glass of milk on hand, tears running down my face, because they hurt sooo much but were sooo good!! Then I put the rest in the fridge and ate them slowly over the next few days, one or two at a time.
To make these, just cut the stem off a fresh jalapeno, slit down the middle, pull open gently, and scrape out the seeds and "ribs" with a sharp spoon. We used a serrated grapefruit spoon.
Then, stuff the cavity with cream cheese, and wrap a half-piece of bacon around the whole thing, securing with a toothpick.
Grilled Jalapeno Poppers
from my friend H.S.
makes 1 dozen
12 fresh jalapenos, washed
1/2 brick cream cheese, to taste (may need more)
6 slices bacon, cut in half (width-wise)
1. Slice the stems off the jalapenos. Using a small, sharp knife, cut a small slit down the side of each. Gently open, and using a sharp spoon, scrape out all the seeds and ribs inside. Discard.
2. Gently fill the cavity with cream cheese. Taking one-half piece of bacon for each popper, wrap a piece of bacon around the cheese-filled jalapeno and secure everything with a toothpick.
3. Grill on a gas or charcoal grill, flipping occasionally, until bacon is cooked.
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