Grilled Stuffed Jalapenos

Grilled Stuffed Jalapenos

I don’t like my food blazing hot. In fact, I don’t really like my food to be spicy at all. I like to be able to taste the flavors of the ingredients rather than worry about how much my mouth is on fire. So, I don’t eat jalapeno peppers. I often leave them out of recipes that call for them. To me, adding too much heat sometimes complicates the flavors of the dish.

Brad, on the other hand, likes his food really spicy. I’m talking, five out of five chili peppers on the scale of hotness at our favorite Thai restaurant. I wonder how anyone can actually eat something so spicy without sweating profusely and running out of the restaurant gasping for air. For him, jalapenos are nothing so he often adds them to burgers, chili, tacos, and anything else that sounds good. Since at least one of us eats jalapenos on a regular basis, we planted two jalapeno plants in our summer garden. This past weekend, I picked about a dozen jalapenos and made these grilled stuffed jalapenos.

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After making these grilled jalapenos, I decided to be adventurous and try just one, with a tall glass of water on the side. I always eat the food that I make, and I don’t like to blog about something unless I’ve actually tried it myself. Some of you are probably like Brad, and think that eating raw jalapenos is no big deal, but I really dislike spicy foods.

Maybe it was because I scraped out all the seeds and white flesh, or maybe it is because the other ingredients mask some of the spice, but these grilled stuffed jalapenos were not very spicy at all. In fact, they were actually pretty delicious and perfect for serving as an appetizer or light meal.

If you want them to be spicy, I would suggest leaving some of the white flesh or seeds.

Grilled Stuffed Jalapenos

Yields about 6-8 servings

Grilled Stuffed Jalapenos
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Ingredients

  • 2-3 slices center-cut bacon
  • 1/4 cup chopped white onion
  • 2 garlic cloves, chopped
  • 1/8 tsp. cumin
  • 1/2 tsp. extra virgin olive oil
  • 4 oz. cream cheese, softened
  • 4 oz. soft goat cheese
  • ¼ cup shredded extra-sharp cheddar cheese
  • ½ a lime for juicing
  • 14-16 jalapeno peppers, halved lengthwise and seeded
  • 2 tbsp. chopped cilantro
  • 2 tbsp. chopped tomato

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Arrange bacon slices on the foil.
  2. In the center of a second sheet of aluminum foil, add the chopped onion, garlic, cumin and olive oil. Fold foil around the mixture and seal tightly. Place the sealed foil pouch in an oven safe dish and place in the oven with the bacon. Bake for 15-20 minutes, until the bacon is brown and crispy and the onions are soft and fragrant. Remove from the oven. Be sure to move the bacon to a paper towel to let cool. Open the foil pouch and let cool. Be careful of steam.
  3. Once cool, chop the bacon and combine with the onion mixture, cheeses, and lime juice in a medium bowl. Stir until mixed.
  4. Preheat the grill to medium-high heat.
  5. Using a small spoon fill the peppers and place cheese side up on a grill pan (I sprayed the pan with cooking spray).
  6. Grill with the top closed for about 8 minutes until the bottoms are charred and the cheese is browned. Sprinkle with cilantro and tomato. Serve warm.
http://www.spoonfulofflavor.com/2013/06/17/grilled-stuffed-jalapenos/

Source
barely adapted from Make it Naked, originally from Cooking Light Magazine