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Tips from The Kitchen Whisperer
Core The Jalapeños
Grab a coring tool, it REALLY makes the prep a breeze and saves a lot of time.
BBQ Jalapeño Popper Grill pan
This is the only special equipment you need. Because I prefer my poppers whole, they need to stand up to cook. I prefer the BBQ Jalapeno Popper Grill pan.
Fill Your Peppers
I found the easiest way to stuff these is to use a thin offset spatula. Simply grab a teaspoon of the mixture, stuff that into the pepper then repeat. Be sure to leave some room in them as the filling will expand just like the pepper will slightly. This way you’re ensuring not much overflow.
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Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 18 cored Jalapeno Peppers
- 8 ounces cream cheese, softened
- 1/3 cup chopped green onions
- 1/3 cup cooked bacon, chopped
- 1 1/2 teaspoons Chupacabra Fajita Seasoning (found on Amazon)
- 1 1/4 cup shredded Colby Jack cheese
INSTRUCTIONS
- Preheat the grill to 400F and set it up for indirect heat.
- In a large bowl, mix the cream cheese, green onions, bacon, and Chupacabra Fajita seasoning until combined, Add in the cheese and mix to combine thoroughly.
- Fill the jalapenos with the filling. Leave a little room as they will expand as they grill
- Place the filled jalapenos in a Poppers Grill Rack on the indirect side. Grill for 20-25 minutes or until the peppers are blistered slightly and softened. Depending on your grill, you may need to rotate the grill rack halfway to ensure even grilling.
- Remove from the grill and allow to cool a minute or two before transferring to a plate and eating.
Tips from The Kitchen Whisperer
Core The Jalapeños
Grab a coring tool, it REALLY makes the prep a breeze and saves a lot of time.
BBQ Jalapeño Popper Grill pan
This is the only special equipment you need. Because I prefer my poppers whole, they need to stand up to cook. I prefer the BBQ Jalapeno Popper Grill pan.
Fill Your Peppers
I found the easiest way to stuff these is to use a thin offset spatula. Simply grab a teaspoon of the mixture, stuff that into the pepper then repeat. Be sure to leave some room in them as the filling will expand just like the pepper will slightly. This way you’re ensuring not much overflow.
—
Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 18 cored Jalapeno Peppers
- 8 ounces cream cheese, softened
- 1/3 cup chopped green onions
- 1/3 cup cooked bacon, chopped
- 1 1/2 teaspoons Chupacabra Fajita Seasoning (found on Amazon)
- 1 1/4 cup shredded Colby Jack cheese
INSTRUCTIONS
- Preheat the grill to 400F and set it up for indirect heat.
- In a large bowl, mix the cream cheese, green onions, bacon, and Chupacabra Fajita seasoning until combined, Add in the cheese and mix to combine thoroughly.
- Fill the jalapenos with the filling. Leave a little room as they will expand as they grill
- Place the filled jalapenos in a Poppers Grill Rack on the indirect side. Grill for 20-25 minutes or until the peppers are blistered slightly and softened. Depending on your grill, you may need to rotate the grill rack halfway to ensure even grilling.
- Remove from the grill and allow to cool a minute or two before transferring to a plate and eating.
