Ingredients with Measurements:
- 12 jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 12 slices bacon, cut in half
- Toothpicks
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Cut off the stem end of each jalapeño pepper and slice in half lengthwise. Remove the seeds and membranes with a spoon.
3. In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
4. Spoon the cheese mixture into each jalapeño half.
5. Wrap each jalapeño half with a half slice of bacon and secure with a toothpick.
6. Place the jalapeño poppers on the grill and cook for 8-10 minutes, turning occasionally, until the bacon is crispy and the cheese is melted.
7. Remove from the grill and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe makes 24 jalapeño poppers. Serving size is 2 poppers per person.
Nutritional information:
Calories per serving: 180
Total fat: 16g
Saturated fat: 8g
Cholesterol: 45mg
Sodium: 370mg
Total carbohydrates: 2g
Dietary fiber: 0g
Total sugars: 1g
Protein: 8g
Substitutions for ingredients:
- Instead of cream cheese, you can use goat cheese or ricotta cheese.
- Instead of cheddar cheese, you can use pepper jack cheese or mozzarella cheese.
- Instead of bacon, you can use prosciutto or ham.
Variations:
- Add chopped cooked shrimp or crab meat to the cheese mixture for a seafood twist.
- Use mini sweet peppers instead of jalapeño peppers for a milder version.
- Top each jalapeño popper with a slice of avocado before serving.
Tips and tricks:
- Wear gloves when handling jalapeño peppers to avoid getting the spicy oils on your skin.
- Soak toothpicks in water for 10 minutes before using to prevent them from burning on the grill.
- If the bacon is not crispy enough, you can finish the jalapeño poppers under the broiler for a few minutes.
Storage instructions:
Leftover jalapeño poppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat jalapeño poppers, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the jalapeño poppers on a platter and garnish with chopped fresh cilantro or parsley.
Garnishes:
Chopped fresh cilantro or parsley.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
- Grilled corn on the cob
- Coleslaw
- Potato salad
Troubleshooting advice:
- If the cheese mixture is too thick, you can add a tablespoon of milk to thin it out.
- If the jalapeño peppers are too spicy, you can soak them in cold water for 30 minutes before stuffing them.
Food safety advice:
- Make sure to wash your hands and utensils thoroughly after handling jalapeño peppers.
- Cook the jalapeño poppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Jalapeño poppers originated in Texas in the 1980s and quickly became a popular appetizer in the United States.
Flavor profiles:
Spicy, creamy, smoky, salty.
Serving suggestions:
Serve the jalapeño poppers hot off the grill for maximum flavor and crunch.
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