I get requests for these whenever I am invited to a picnic. “Oh, can you make those while you’re here?” I have to laugh because while these are so good to eat, they are not something you whip up in a matter of minutes. This one takes a little care. For instance, consider wearing rubber gloves!! Have you ever stuck a finger in your eye that has touched a jalapeño seed? Well, DON’T! It burns and you will never forgive me if you don’t wear gloves, and we don’t want you walking around cursing my blog. So no, I won’t make these while I’m at your picnic but I will bring them with me and use your grill! So please do not blame me after you make these for the first time and share these delectable cheese and bacon lovelies with your friends when that they start begging you to bring them to every darned event! ‘Nuff said.
You will need: Makes 20 poppers
- 20 jalapeño peppers
- 1 lb of colby jack/ or cheddar cheese sliced into long cubes
- 24oz of bacon you might have some left over depending on how it’s sliced but it’s one pc. per jalapeño.
- 1 pair of latex-like gloves
- 20 toothpicks
To begin, slice the jalapeños lengthwise and remove the stem or leave intact, whatever you prefer. I always just remove it. Once open, scrape the seeds and white veins from the jalapeños. If you want a blow your head off popper and you like to live dangerously, go ahead leave them in! I’m not eating them!
Next, slice the cheese into long cubes. When I say long I mean just long enough to fit right inside your jalapeños. I always try and get around the same size of each. Lay the cheese inside the sliced jalapeño.
I like to start the poppers on the grill in a cast iron skillet first. Your grill should be set to a temp of Medium High.
Place pan right onto the grill and let cook for about 3 mintues.
Again, please do not worry about some cheese leaking out. This happens and I promise it will not ruin the poppers at all. When finished, pull off the grill and serve right away. These are a great party starter, appetizer or a wonderful side item.