Grilled Jalapeno Poppers

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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