As many are aware stuffed jalapenos are my absolute favorite appetizer. Tonight, I was given the opportunity to make it for a few people that are new to this great and wonderful appetizer. I pulled them off the grill about 10 to 15 minutes before we started playing a euchre tournament. And all 20 of them were gone before we even started with only about 4 or 5 people out of the 11 people eating them. Like usual they were worried about the spiciness, but they were pleasantly surprised about the lack of spice that were in the jalapenos. The key to reducing the spice is making sure to get all seeds and membranes and grilling offset for at least 1 hour. I actually had these on the grill tonight for about 1 hour and 45 minutes due to timing issues. I made two different types of fillings, one a garlic cream cheese mixture and another a roasted red pepper and green olive mixture with cream cheese.
Garlic Cream Cheese:
- 8 oz package cream cheese, softened
- 1 tablespoon granulated garlic
Mix the two ingredients together and place back in the refrigerator for at least 2 hours.
Roasted Red Pepper and Green Olive Cream Cheese:
- 8 oz package cream cheese, softened
- 1/4 cup roasted red peppers, diced
- 1/4 cup sliced green olives
Mix the three ingredients together and place back in the refrigerator for at least 2 hours.
Additional Ingredients:
- 24 jalapenos
- 12 slices bacon
Instructions:
Remove all seeds and membranes from the inside of the jalapeno, the use of a jalapeno corer makes this extremely easy. Rinse the jalapenos out with water to make sure all seeds are rinsed out. Place cream cheese mixture in a zip lock type bag and cut one of the corners out and squeeze the cream cheese out into the jalapenos. Cut the slices of bacon in half, and top each jalapeno with a 1/2 slice of bacon and secure with a toothpick. Grill with indirect heat that is around 350 degrees for 1 hour. Eat and enjoy!