I found this recipe today. We have been thinking about jalapeno poppers for about a week now. Char’s godmother invited us over last week to BBQ. Poppers were an appetizer of sorts that was on the menu. And they were so good! We are going to grill our own version today. First I will show you the recipe I found online today, then I’ll show you my own variation of it.
GRILLED JALAPENO POPPERS
- 2 links Mexican chorizo
- 1 ½ cups shredded Monterey jack
- 1 ½ cups shredded sharp cheddar
- 1/2 cup minced cilantro
- 36 medium jalapenos and/or large Fresno chiles, stemmed and seeded
- Heat the grill to medium-low.
- Add the chorizo and cook, covered, without disturbing for 8 to 9 minutes, or until it releases from the grate and is crusty and brown.
- Using tongs, turn the chorizo and continue to cook, covered, over medium-low heat another 6 to 7 minutes, or until cooked through.
- Remove the chorizo to a plate and let cool to room temperature.
- Dice the chorizo when it is cool. Mix together the chorizo, jack, cheddar, and cilantro in a large bowl.
- Divide the stuffing among the chiles, lightly packing it in. As you work, place the stuffed chiles into the rack.
- Grill, covered, over medium-low heat for 30 to 35 minutes, or until the chiles are tender.
- Transfer the rack to a serving platter and serve immediately.
Serves 8 to 10 as an appetizer or 4 to 6 as a main course with Mexican Rice on the side. Not as spicy as you might think. The heat level of jalapenos varies, but seeding, cooking, and smothering them with cheese tones down their heat. Wear gloves when handling chiles. Skewer any small chiles with a toothpick across the top to keep them from slipping through the rack as they soften. If you don’t have a grill, place the rack of chiles onto a baking tray and cook in a 400˚F oven. Jalapeno poppers are especially popular in Texas. They are frequently breaded and deep-fried.
Source: From Lucy Vaserfirer at Hungry (http://hungrycravings.blogspot.com/2009/06/happy-fathers-day-and-jalapen…
THE CATHOLIC FOODIE’S GRILLED JALAPENO POPPERS
- 2 links Mexican chorizo
- 1 cup shredded medium or sharp cheddar cheese
- 5 strips of bacon, cut in half width-wise
- 5 medium jalapenos, stemmed and seeded
- Heat the grill to medium. 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 2 links of chorizo (minus the casing!). Mix well by hand.
- Divide the stuffing among the chiles, packing it in well.
- Wrap each popper (around the middle) with half a strip of bacon. Pierce popper with toothpick from side-to-side.
- 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 over onto the sausage side. Grill for another 5 to 7 minutes.
- Check for doneness. Pull from heat when the pepper is soft and the sausage is cooked.
- Serve immediately.
Yields 10 poppers. Good as an appetizer. Not as spicy as you might think. The heat is reduced by seeding and cooking the jalapenos.
I recommend wearing gloves when handling chiles.