Stuffed Jalapeño Poppers

recipe
This recipe is inspired by Sela's friend Randy Chapman.

Yield:

Makes 24 poppers
Total time: 1 Hour, 45 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 1 Hours
Total: 1 Hour, 45 Minutes

Ingredients

24 jalapeño peppers
1 1/2 (8-oz.) packages cream cheese, softened
3 tablespoons chopped fresh cilantro
2 tablespoons pepper jelly
1 tablespoon fresh lime juice
1/4 teaspoon salt
24 bacon slices

Preparation

1. Cut stems off peppers. Cut each pepper lengthwise down 1 side, leaving other side intact; remove seeds and membranes using a small spoon. Rinse peppers under cold water to remove any remaining seeds.

2. Stir together cream cheese and next 4 ingredients. Spoon cream cheese mixture into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe a small amount of mixture into each pepper, and wrap each with 1 bacon slice. Secure with wooden picks.

3. Light 1 side of grill, heating to 400° to 500° (high) heat; leave other side unlit. Arrange peppers over unlit side, and grill, covered with grill lid, 22 to 25 minutes on each side.

Inspired by Randy Chapman,

Southern Living

July 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note