JALAPENO GRILL RECIPES

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GRILLED JALAPENOS RECIPE: HOW TO MAKE IT



Grilled Jalapenos Recipe: How to Make It image

When barbecuing for friends at home, I also use the grill to serve up hot appetizers. These crowd-pleasing stuffed peppers have a bit of bite. They were concocted by my son. —Catherine Hollie, Cleveland, Texas

Provided by Taste of Home

Categories     Appetizers

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 dozen.

Number Of Ingredients 3

24 fresh jalapeno peppers
3/4 pound bulk pork sausage
12 bacon strips, halved

Steps:

  • Wash peppers. Cut a slit along one side of each pepper. Remove seeds; rinse and dry peppers. , In a skillet, cook sausage over medium heat until no longer pink; drain. Stuff peppers with sausage and wrap with bacon; secure with soaked toothpicks., Grill peppers, uncovered, turning frequently, over medium heat until tender and bacon is crisp, about 15 minutes.

Nutrition Facts : Calories 97 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 179mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

GRILLED STUFFED JALAPEÑO POPPERS RECIPE | MYRECIPES



Grilled Stuffed Jalapeño Poppers Recipe | MyRecipes image

Searching for that perfect, crowd-pleasing appetizer for you next get-together? Look no further than these stuffed jalapeño poppers. The rich and creamy combination of bacon, cream cheese, and cheddar nicely contrasts the muted spice of grilled jalapeño peppers. This grilled appetizer recipe is a healthy, fresh alternative to the popular breaded and fried version. If you’re looking to keep your stuffed jalapeño poppers vegetarian-friendly, you can eliminate the bacon or replace it with coarsely chopped nuts, like smoked almonds or toasted pecans. 

Provided by Julianna Grimes

Total Time 40 minutes

Yield 14 servings (serving size: 2 pepper halves)

Number Of Ingredients 12

2 center-cut bacon slices
4 ounces cream cheese, softened (about 1/2 cup)
4 ounces fat-free cream cheese, softened (about 1/2 cup)
1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
¼ cup minced green onions
1 teaspoon fresh lime juice
¼ teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato

Steps:

  • Preheat grill to medium-high heat.
  • Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves. Place peppers, cheese sides up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place peppers on a serving platter. Sprinkle with cilantro and tomato.

Nutrition Facts : Calories 56 calories, CarbohydrateContent 2.1 g, CholesterolContent 13 mg, FatContent 4.1 g, FiberContent 0.5 g, ProteinContent 2.9 g, SaturatedFatContent 2.2 g, SodiumContent 157 mg

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