I know I keep telling you guys over and over again that I’m not a fan of spicy foods and yet they keep showing up here on this blog anyway. Here’s the thing: I really want to like them. I think I’ve convinced myself that if I keep trying them, eventually I’ll stop being such a wimp when it comes to the heat. I figure there are plenty of other foods I’ve learned to like over time (coconut, tart citrus things and eggplant, to name just a few), so it has to be possible, right?
Because of my spicy food aversion, I’ve never actually had a jalapeño popper (though we did make the dip) but my understanding is that it’s basically a jalapeño stuffed with a cream cheese and bacon mixture that’s breaded and fried. I don’t see any possible way that could be bad. I gave some thought to attempting them, but as much as I’ve become more comfortable with frying lately, it still seemed like a lot of work for something I wasn’t even sure I’d like.
Instead, I turned to this healthier grilled version. It’s perfect for summer, a great alternative to baking when you don’t feel like heating up the house with your oven (though frankly, I wouldn’t mind that right now give that it was in the 40’s here yesterday – definitely felt more like March than June!). You can even prep these ahead and chill them, then cook at the last minute so I think they’d be a great appetizer idea for summer parties. The jalapeños are halved and stuffed with a mixture consisting of cream cheese, cheddar cheese, bacon, garlic and scallions – pretty similar to the fried version so far. We skip the breading entirely, though, and just pop the peppers on the grill, which browns and warms the cheese mixture and gives the peppers a really nice char on the bottom. I used a grill basket for these so the peppers wouldn’t slip and fall in between the grates, but you could probably do it without one if you’re really careful. Once the peppers are cooked, they’re garnished with chopped tomatoes and parsley for a little color and more flavor.
I really, really liked these. The filling was flavorful, the charred peppers were smoky and tender, and I enjoyed the contrast of the cool, juicy tomatoes. Eating the stuffed jalapeños was a little like a game of Russian roulette though. The first few I tried were mild, barely any heat at all. But then my luck ended and the next one packed a serious punch of heat – my mouth was on fire! I ate the filling only out of that one 🙂 I’m not sure there’s really a good solution other than sampling each and every jalapeño before filling them to find the really hot ones, but since the goal is to expose myself to more spicy foods, not avoid them altogether, I’ll just keep taking my chances!
Grilled Stuffed Jalapeños
adapted from Cooking Light’s Way to Cook Grilling
4 slices bacon
14 jalapeño peppers, halved lengthwise
1 (8-oz) package reduced fat cream cheese, at room temperature
1/4 cup shredded cheddar cheese
1/4 cup minced scallions
1 teaspoon freshly squeezed lime juice
1/4 teaspoon kosher salt
1 garlic clove, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped seeded tomato
Preheat grill to medium-high heat.
In a medium skillet set over medium-low heat, cook the bacon until browned and crisp. Transfer to a paper towel-lined plate. Allow to cool slightly, then crumble.
While the bacon cooks, scoop the seeds and ribs from the insides of the halved peppers (a small spoon did the trick for me). In a medium bowl, combine the crumbled bacon, cream cheese, cheddar cheese, scallions, lime juice, salt and garlic. Stir to combine. Stuff each of the pepper halves with some of the cheese mixture. (At this point, you can cover and refrigerate the stuffed peppers, then cook them later.)
Spray a grill basket or pan with nonstick cooking spray then transfer the peppers to the prepared pan. Place the pan in the preheated grill and cook (with the grill cover closed) for about 8 minutes, or until the cheese mixture browns slightly, and the bottom of the peppers is charred. Transfer the peppers to a serving platter and garnish with the parsley and tomato before serving.
These sound so fantastic! Love this idea!
I’ve made a lot of different versions of jalapeno poppers but never a grilled one! I’ll have to try this method soon.
These were a fun and tasty treat, thanks for making them!
As a lover of spicy foods, I know I’d love these! And a bit healthier than the fried version, too.
Looks awesome! We are always looking for new things to throw on the grill!
I have some jalapenos that are on their last leg and I was just thinking about what I could do with them. This will be just perfect, and my husband will adore this idea!
I don’t mind if you keep posting spicy, I love spicy and these sound fantastic. I need to try this on the grill it’s a great idea and healthier.
Not a fan of spicy food either, but these do look pretty yummy!
This is such a cool and fun idea, they will make a great appetizer and definitely a crowd pleaser!
haha, I’d be way too scared to eat these because I’d be afraid I’d have bad luck like you and get a mouthful of heat! Although, I do love what you stuffed into it so I’m sure I can just eat the stuffing too! 🙂
I’m a wuss when it comes to spicy foods, but these would be a hit with everyone else in my house!
These look great! I am also intimidated by hot things (although I do like the jalapeno poppers at Arbys *hanging head in shame). I starred these to try later. Thanks!
These look so good! I prefer versions of poppers that aren’t breaded and fried specifically because I love spicy foods, and usually between the cheese and the breading I can barely taste the jalapeno, much less get any heat from them!
Because I do like things spicy, I usually reserve some of the jalapeno innards, chop ’em up and mix a little into the filling. It’s nice to be able to control exactly how hot they are (beyond, like you said, that some peppers are just spicier than others).
Jalapeno poppers are one of my favorite appetizers. Hubby of course doesn’t care for them because of the spice factor. I have never made my own at home, but I love the idea of this grilled version. Congrats on venturing into the spicy zone!
Isn’t it the worst when jalapenos trick you into thinking a batch is mild and then there’s a really spicy one? I’ve found that the bigger they are, the less hot. Nice idea grilling them! Good thing the cheese takes away from some of the heat too.
This is the perfect solution for all my yellow banana peppers from the garden – we thought we had bell pepper plans, whoops 🙂
I make these on the grill all the time except we wrap them in bacon and the cheese mixture tends to fall out. I’ll try them this way next time!!
Also if you cut the peppers and clean out the seeds then soak them in ice water for about an hour prior to stuffing and cooking it helps take out some of the heat!
Website truly interesting. Congratulations!
Scrape the jalepon out with a spoon and it will eliminate the spice…the spice comes from the seeds but also the whitish color of the spine inside. So if you can get that removed you will just have the basic taste of the pepper without the spice:)