I love jalapeño poppers. I posted a recipe for grilled jalapeño poppers (using chorizo) back in July of 2009. Believe it or not, it is one of the most-viewed recipes on CatholicFoodie.com. This is a variation of that recipe. Here we are using ground beef instead of chorizo. But, we are kicking that beef up a notch by using the Chai Chipotle Chup by Intensity Academy.
#SundaySupper is a wonderful initiative to encourage folks to get back in the kitchen and to cook good, healthy meals for their families… and to share those meals together around the family table on Sunday. I love it! And I am very happy to be a part of this initiative, which was started by the Family Foodie. Please be sure to pay Isabel a visit at FamilyFoodie.com. She is cooking up some great stuff over there!
And don’t forget to visit all the other good folks who are posting excellent #SaucySuperBowl recipes this weekend. You will find links to their sites below!
If you want to learn more about the #SaucySuperBowl #SundaySupper party, check out what the Family Foodie has to say about it over at FamilyFoodie.com. Here’s a list of all the folks who are participating today (besides YOU, of course!):
I am bringing my favorite Intensity Academy Appetizer…. Chai Thai Meatballs. So easy and soooo good and they can be prepared in a Crock Pot which is perfect for Super Bowl Sunday!
And for Dessert we have the most amazing Cupcakes Chocolate-Chai Sweet Chili Cupcakes with Chocolate Ganache made by Rashmi Primlani from Primlani’s Kitchen.
With these awesome Foodies and this amazing Menu we are guaranteed to have a Saucy Good Time during #SaucySuperBowl.”
– from FamilyFoodie.com
- 12 Jalapeño peppers
- 1 cup medium or sharp cheddar cheese
- 1 egg
- 2 to 3 green onions, chopped
- 2 to 3 cloves of garlic, minced
- 1 tablespoon cumin
- 1 tablespoon Worchestershire sauce
- 1 tablespoon Tamari sauce
- 12 strips of bacon, cut in half width-wise
- 1.5 lbs. ground beef (chuck or round)
- 1/2 cup Chai Chipotle Chup (by Intensity Academy)
- Kosher salt & cracked black pepper, to taste
- Heat the grill to medium (can also be done in oven at 350). Stem and seed the jalapenos. Slice down the middle length-wise. Make sure to spoon out all seeds AND the white membranes.
- In a medium-sized bowl shred 1 cup of cheddar cheese. Add the ground beef, egg, green onions, garlic, cumin, Chai Chipotle Chup, kosher salt and black pepper. Mix well by hand.
- Divide the “stuffing” among the peppers, packing it in well.
- Wrap each popper (around the middle) with half a strip of bacon. Pierce popper with toothpick from side-to-side. (It’s a good idea to soak the toothpicks in water for about an hour or so before grilling).
- Place, pepper side down, on grill. Grill for 7 to 10 minutes. You really want the pepper to soften. When the pepper starts to soften and brown on the bottom, turn the pepper over onto the “top” side. Grill for another 5 to 7 minutes.
- Check for doneness. Pull from heat when the pepper is soft and the beef is cooked.
- Serve immediately. Reserve some of the Chai Chipotle Chup for dipping.
Yields 24 poppers. Good as an appetizer. The jalapeños are not as spicy as you might think. The heat is reduced by seeding and cooking the jalapenos.
However, I recommend wearing gloves when handling raw jalapeños.