Jalapeno Pepper Poppers
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
45
Spice
42
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
12 large
Jalapeno Peppers1 tbsp
Chili Powder1 cup
Sour Cream2 tbsps
Cream Cheese (softened)2 tbsps
HoneyDirections:
1
Preheat a grill to medium heat
2
Cut about 1/2-inch off the top each jalapeno pepper
3
Watch how to make this recipe
4
Take the top pieces that you just cut off, cut the sides off and reserve, discarding the middle stem pieces
5
These will be used to plug the open end of each pepper to help keep the cheese from melting out
6
Using a straight peeler, scrape out the seeds and ribs from the inside of each of the peppers
7
Slice each cheese stick into pieces that are just slightly shorter than the jalapenos
8
Stuff a pepper with a piece of cheese
9
Take the reserved side pieces and place them into the open end of the pepper, covering the cheese and plugging the hole
10
Take a piece of bacon and wrap the pepper from the bottom end to the top end, making sure to secure the "plug" at the top end
11
Take a second piece of bacon and lay it down on a clean work surface
12
Roll up the pepper so that it is almost completely covered in bacon and secure with a toothpick
13
Repeat with the remaining peppers, cheese, bacon and toothpicks
14
Sprinkle each with chili powder
15
Place on the grill, cover and cook over indirect heat until the bacon is crispy, 15 to 20 minutes, making sure to turn every 3 to 4 minutes
16
While the poppers are grilling, combine the sour cream, cream cheese and honey in a small bowl
17
Mix until well blended and serve with the poppers
18
Cook's Note: The poppers can also be made in the oven
19
Place the poppers onto a baking sheet fitted with a rack that has been sprayed with nonstick cooking spray
20
Bake in a 400 F degree oven until the bacon is brown and crispy, 15 minutes