Smokin' Jalapeno Poppers
photo by DailyInspiration
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
7
ingredients
- 4 (907.18 g) package cream cheese, at room temperature
- 3-6 garlic cloves, minced
- 59.14 ml finely chopped sun-dried tomato
- 22.18 ml fresh basil leaves
- 0.25 ml kosher salt
- 14-28 jalapeno peppers
- 453.59 g thinly sliced bacon
directions
- Preheat the grill to medium high.
- Mix all packages of cream cheese with garlic, sundried tomatoes, basil and salt.
- Mix until smooth.
- Cut a small slice on one side of the pepper and remove all of the meat and seed from the jalapeno. (I have used the extra jalapeno, finely chopped, in the cream cheese mixture also, only if you like it HOT!).
- Fill the opening of the jalapeno with the cream cheese mixture using a pastry bag, or whatever kitchen tool allows you to fill it the easiest. (some times I have found that a steak knife works the best.)
- Be careful not to overfill, as filling may spurt out during cooking.
- Wrap each pepper with 1 strip of bacon, securing the opening in the pepper with a pre-socked toothpick. (If serving a large crowd and you are using long metal or wood skewers this works also.).
- Barbeque the peppers until the bacon is fully cooked.
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Reviews
-
Great jalapenos! Loved the sundried tomatoes and basil with the cream cheese. I par-boil my jalapenos whole for a few minutes -- this takes out some of the heat and makes them less "raw" tasting. Then I split them on the side (vertically & horizontaly), fill them and wrap that lucious bacon around them. I scaled the recipe down for the two of us and it turned out great -- will definitely make them again. Made for PRMR, July, 2013.
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Very, very good, but not near as spicy as I thought they would be. Maybe I just picked some "unhot" jalapenos! I loved the way these taste. I did pre-cook the bacon about half way to make sure it would be done when the peppers were. Next time I'll add some diced jalapenos to the filling. Like Grumpy Chef, I had lots of filling left over and used it to fill celery....also hollowed out some mushrooms and stuffed them and grilled. This is a wonderful appetizer.....or meal if you eat a lot!! Made for Fall PAC 2009.
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RECIPE SUBMITTED BY
teresas
United States
<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>