These spicy little jalapeño poppers are quick to cook, making them a nice appetizer to serve as you wait for your entrée to finish grilling. The creamy and cheesy filling tempers the heat of the jalapeños, but if you’d like to make them a little milder, mini bell peppers or poblano peppers would work just as well.
Grilled Jalapeño Poppers
Yields 8 servings
6 ounces cream cheese
3 slices cooked bacon, crumbled
1/2 cup shredded cheddar cheese
2 green onions, chopped
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/3 cup panko-style breadcrumbs
18 jalapeño peppers
Vegetable or canola oil, for brushing the peppers
Blend the cream cheese, bacon, cheddar cheese, green onions, smoked paprika and chili powder in a food processor or blender until fully combined. The mixture won’t be completely smooth. Transfer the cream cheese mixture to a bowl and fold in the breadcrumbs.
Slice the tops off the peppers and scoop out the ribs and seeds. Stuff the peppers with the filling and brush the outsides with oil.
Spread a piece of aluminum foil over the grates of a grill. Heat the grill to medium-high. Grill the peppers, turning them every 2 minutes, until they are charred on all sides. Serve warm.
Recipe by Julie Grice, SavvyEat.com.