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Stuffed Jalapeño Poppers

Hands-on time 1 hr
Total time 1 hr, 45 mins
Yield Makes 24 poppers
This recipe is inspired by Sela's friend Randy Chapman.

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

How to Make It

  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.