Photo: Joe's Screaming Stuffed Jalapeno Poppers Recipe
Enjoy watching your tailgate buddies wipe tears off their faces after eating one of these tastefully disguised cheese-stuffed jalapenos. Originally created with the broiler in mind, these Jalepeno poppers have been enhanced by the BBQ to spice up tailgate parties and backyard mixers. These are easy to prepare in advance and store well in a cooler until ready to be BBQ'd.
Ingredients
- 1 to 2 packages cream cheese, depending on the size of your pepper, room temperature
- 2 to 4 cloves chopped garlic or granulated, depending on your preference (c'mon, no spicy finger food is complete without this spice)
- 1/4 cup finely chopped sun-dried tomatoes — a nice handful from the jar
- Chopped fresh basil leaves
- Pinch salt
- 10 to 25 jalapeno peppers (larger then average size will make them easier to stuff)
- 1/2 to 1 pound thinly sliced bacon (Pork Fat Rulez!)
- Toothpicks (for the peppers, not your teeth silly)
Directions
Preheat the grill.
Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.
Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.
Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.
Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.
BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.
Serve 'em up and watch your friends squirm with delight!
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By bethsylvester
South Florida
on May 09, 2013
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GAH! This recipe is amazing. The cream cheese mixture by itself is so great! I had some left over last time I made these so I used it as a veggie dip. SO GOOD. I've made these three or four times, always for a special occassion, such as Christmas Eve or something. They are a little labor intensive but so worth it.
By ginnywelch@food
Virginia Beach, 86
on November 08, 2011
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An impressive, delicious appetizer. Tips: 1 8-oz brick cream cheese is enough for 10-12 poppers. Remove ALL the seeds and ALL the membranes or you will be disappointed to see that a lot of your guests will stop eating after the first bite--too hot. Parboiling to remove the heat didn't work for me. The pastry bag method for inserting cream cheese mixture was a big mess--very difficult to get thick cream cheese through the nozzle. Next time I'll just slice the peppers fully in half and insert the cream cheese with a spoon. If you wrap a piece of bacon around the two halves and secure with a toothpick, they'll stay together just fine. They taste very good roasted in the oven at 450 for 25 minutes or so.
By cook4u1961
Utica, NY
on October 10, 2011
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Very good!! Needed only 1 pkg of cream cheese for 10 peppers....cutting them open was tricky-made like a "T"-cut the slit down the middle -then a slit across in front of the stem...put them on the grill-have to watch them though-the grease dripping from the bacon started some flames! Took all the seeds out-were just right-tangy enough so everyone could enjoy them!
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