Ingredients with Measurements:
- 12 jalapeno peppers
- 8 oz smoked cheese, cut into 12 strips
- 6 slices bacon, cut in half
- Toothpicks
Special equipment needed:
- Smoker or grill
- Aluminum foil
Step-by-step instructions:
1. Preheat smoker or grill to 350°F.
2. Cut off the stems of the jalapenos and slice them in half lengthwise. Remove the seeds and membranes.
3. Stuff each jalapeno half with a strip of smoked cheese.
4. Wrap each jalapeno half with a half slice of bacon and secure with a toothpick.
5. Place the jalapenos on a sheet of aluminum foil and fold the foil to create a packet.
6. Place the packet on the smoker or grill and cook for 20-25 minutes, or until the bacon is crispy and the cheese is melted.
7. Remove from the smoker or grill and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
350°F
Serving size:
2 jalapeno halves per person
Nutritional information:
Calories: 150
Fat: 12g
Carbohydrates: 2g
Protein: 8g
Substitutions for ingredients:
- Smoked cheese can be substituted with any type of cheese that melts well, such as cheddar or pepper jack.
- Turkey bacon can be used instead of regular bacon for a healthier option.
Variations:
- Add diced onions or garlic to the cheese filling for extra flavor.
- Use mini sweet peppers instead of jalapenos for a milder option.
Tips and tricks:
- Wear gloves when handling jalapenos to avoid getting the oils on your skin.
- Soak toothpicks in water for 10-15 minutes before using to prevent them from burning on the grill.
Storage instructions:
Leftover jalapenos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the jalapenos in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the jalapenos on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve with a cold beer or margarita.
Suggested side dishes:
- Grilled corn on the cob
- Coleslaw
- Potato salad
Troubleshooting advice:
- If the bacon is not crispy enough, place the jalapenos directly on the grill for the last few minutes of cooking.
- If the cheese is not melted enough, place the jalapenos back on the grill for a few more minutes.
Food safety advice:
- Make sure to wash your hands and cutting board thoroughly after handling jalapenos.
- Use a meat thermometer to ensure the bacon is cooked to an internal temperature of 165°F.
Food history:
Jalapeno poppers originated in Texas in the 1980s and have since become a popular appetizer across the United States.
Flavor profiles:
Spicy, smoky, salty, cheesy
Serving suggestions:
Serve as an appetizer or snack at a party or barbecue.
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