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Grilled Jalapeno Bombers

Grilled Jalapeno Bombers

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star_onstar_onstar_onstar_onhalf star
Rating (4.5000)
  • Prep Time:
  • Cook Time:
  • Difficulty: easy
  • Serves: 6

Description

One of my favorite pastimes during the dog-days of summer is to spend a lazy Sunday afternoon with some good friends, share some laughs, maybe a jug of Sangria and a bottle or two of good wine and a nice leisurely menu of grilled appetizers.

These bacon wrapped, cream-cheese filled jalapeno peppers are one of our favorites. 6 Jalapenos makes 12 appetizers so gauge the quantities based on the size of your crowd.

Often I'll use my small table-side charcoal brazier to grill appetizers, keeps me close to the company, I'm not up and down and back and forth to the other grills and I can serve the app's right off the BBQ, but any type of BBQ or grill works for these.

Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Preparation

Caution: the oils and seeds from jalapenos can be very hot and can irritate the skin and eyes. Wash your hands well after handling jalapenos.

1. Cut off stems of the jalapenos and slice them in 1/2 lengthwise. Carefully scoop out the seeds and discard the seeds. Rinse the jalapenos under cold water.

2. Scoop enough cream cheese into each 1/2 jalapeno to fill it level (like a canoe).

3. Cut each slice of bacon in 1/2 and wrap a 1/2 around each cream cheese filled jalapeno, secured with a toothpick. Try to ensure the bacon covers the cream cheese to prevent leakage.

4. Grill over direct heat at 325F - 375F. Flip the jalapenos at least once to ensure the bacon cooks on all sides.

5. Once the bacon is cooked to your liking (10-12 minutes usually) remove the jalapenos from the grill, serve immediately and kick yourself for not making more than 12 of these.

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Reviews

CindyLouWho4u
12/31/69

star_onstar_onstar_onstar_onstar_offCindyLouWho4u says:

This is a really great recipe. We like things a bit hotter, so we just hollowed out the peppers to remove seeds, coated inside of pepper & stuffed remaining hollow with avacados. then wrapped pepper with bacon.
Another way is to omit the wrapped bacon, & instead dip pepper inan egg wash and roll on precooked bacon bits.
this is really "Zingy" !
Enjoy! Oh, by the way, the Mexicans say I'm "Loco" due to my penchant for hot foods. hahaha !

JenniferL
5/24/12

star_onstar_onstar_onstar_onstar_onJenniferL says:

These look very tasty. The bacon is a great idea for keeping the cheese in - especially when you're flipping them. This will be a must-try this weekend, weather permitting.

dljohnson
6/28/12

star_onstar_onstar_onstar_onstar_ondljohnson says:

I've been making these for years. The more membrane removed the milder the finished pepper. Also works well in the oven in a shallow roaster with a wire rack. I am always asked to make them for the super bowl party. Always a big hit!

tasteofBBQ
6/28/12

tasteofBBQ says:

I agree 100% - also if you soak the jalapeno's in water after splitting them in half and removing the seeds it seems to take away some of the "heat" - the longer you soak them the milder they get, in case some of your guests don't like it hot.

renate1963
6/20/13

star_onstar_onstar_onstar_onstar_offrenate1963 says:

I ate them for the first time at a party on the weekend. I deffenetly gone make them. very delicious thanks

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