Jalapeno Pepper Poppers

Name: Jalapeno Pepper Poppers
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 4 Cheddar cheese sticks; 1 Tbsp chili powder; 2 Tbsps cream cheese, softened; 2 Tbsps honey; 12 larges jalapeno peppers; 59 milliliters sour cream; 24 center-cut bacon

You can never have too many side dish recipes, so give Jalapeno Pepper Poppers a try. This gluten free and primal recipe serves 12. One portion of this dish contains approximately 10g of protein, 31g of fat, and a total of 336 calories. If you have cheddar cheese sticks, honey, jalapeno peppers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. If you like this recipe, you might also like recipes such as Jalapeno Pepper Poppers, Jalapeño Pepper Poppers Video, and Bacon-Wrapped Pepper-Stuffed Jalapeño Poppers.

Instructions

Watch how to make this recipe.

Preheat a grill to medium heat.

Equipment you will use

Grill

Cut about 1/2-inch off the top each jalapeno pepper. Take the top pieces that you just cut off, cut the sides off and reserve, discarding the middle stem pieces. These will be used to plug the open end of each pepper to help keep the cheese from melting out. Using a straight peeler, scrape out the seeds and ribs from the inside of each of the peppers.

Ingredients you will need

Jalapeno Pepper

Peppers

Cheese

Pepper

Seeds

Ribs

Equipment you will use

Peeler

Slice each cheese stick into pieces that are just slightly shorter than the jalapenos. Stuff a pepper with a piece of cheese. Take the reserved side pieces and place them into the open end of the pepper, covering the cheese and plugging the hole. Take a piece of bacon and wrap the pepper from the bottom end to the top end, making sure to secure the "plug" at the top end. Take a second piece of bacon and lay it down on a clean work surface.

Ingredients you will need

Jalapeno Pepper

Cheese

Pepper

Bacon

Wrap

Roll up the pepper so that it is almost completely covered in bacon and secure with a toothpick. Repeat with the remaining peppers, cheese, bacon and toothpicks.

Ingredients you will need

Peppers

Cheese

Pepper

Bacon

Roll

Equipment you will use

Toothpicks

Sprinkle each with chili powder.

Ingredients you will need

Chili Powder

Place on the grill, cover and cook over indirect heat until the bacon is crispy, 15 to 20 minutes, making sure to turn every 3 to 4 minutes.

Ingredients you will need

Bacon

Equipment you will use

Grill

While the poppers are grilling, combine the sour cream, cream cheese and honey in a small bowl.

Ingredients you will need

Cream Cheese

Sour Cream

Honey

Equipment you will use

Bowl

Mix until well blended and serve with the poppers.

Cook's Note: The poppers can also be made in the oven.

Equipment you will use

Oven

Place the poppers onto a baking sheet fitted with a rack that has been sprayed with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Bake in a 400 F degree oven until the bacon is brown and crispy, 15 minutes.

Ingredients you will need

Bacon

Equipment you will use

Oven

Equipment

Ingredients

Servings:

Cheddar cheese sticks 1Tbsp

chili powder 2Tbsps

cream cheese, softened 2Tbsps

honey 12larges

jalapeno peppers 59milliliters

sour cream 24

center-cut bacon

Recommended wine: Cava, Shiraz, Grenache

Cava, Shiraz, and Grenache are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Caves Roger Goulart Gran Reserva Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Caves Roger Goulart Gran Reserva Cava

The wines employed for cava production are chosen with great care and are subject to a minimum ageing period of four years. After 24 months – and once a year – the bottles in ageing are subject to the déplacé technique, which consists of shaking the bottles in order to homogenize the yeast and obtain a greater extraction in terms of their aromatic and taste potential, over their more than 48 months of ageing. The result is a delicate cava with a pale yellow coloring, light golden tones, and an incredible sparkle, as well as interesting, complex and powerful bouquets.Blend: 60% Xare-lo, 20% Macabeo and 20% Parellada