Bacon… yes please… cream cheese… uh.. yeah!
One of the most popular dishes for Superbowl season besides the coveted Queso Dip is the Jalapeño popper. Usually these are super creamy and wrapped with tons of bacon and sometimes even breaded and then fried! My version is a little bit lighter and has a twist to it because they are grilled, so there is a slight smokey taste to the peppers themselves.
Now, I know what your thinking… I thought this was a “Healthy food blog”. Yes, it is. Healthy to me is living and eating in moderation. I don’t go out and have bacon and cheese all the time. But there are a few occasions when you can “splurge” a little bit , times like Thanksgiving or Christmas. I consider the Superbowl one of these times. So… enjoy the splurge and the Stuffed Jalapeños on the Grill! Just make sure to keep a glass of water near by. Or if you’re like me, chase to heat of the pepper down with a carrot!
Stuffed Jalapeños on the Grill
(makes 28 servings)
- 14 jalapeños, seeded and halved
- 8 oz. cream cheese, softened
- Juice of 1 lime
- 1/4 tsp. salt
- 1 garlic clove, minced
- 1/2 tsp. dried cilantro
- 16 pieces of bacon, halved
Directions: Deseed jalapeños using a spoon to clean out seeds and ribs, unless you want your jalapenos with more of a kick. (and by that I mean ALOT of a kick).
In the mean time, mix together cream cheese, salt, garlic, lime juice, and cilantro.
Put cream cheese mixture into each jalapeño half. (I created my own “piping bag” by putting the mixture into a lunch bag and clipping off the end, made my life a lot easier).
Wrap each stuffed jalapeño half with half a slice of bacon and secure with toothpick.
Place jalapenos on a sheet of foil cheese side up. Heat grill to low heat, once warm place foil sheets on grill.
Grill stuffed jalapeños for 30 minutes, or until peppers are tender and bacon is crisp.
(Recipe adapted from MyRecipes)