Bacon Wrapped Jalapeno Poppers | Kin Community

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Grilled Bacon-Wrapped Jalapeno Poppers

Serves: 8-12

Ingredients:

For the filling:

1 lb. cream cheese, room temperature
½ cup sharp cheddar, grated
¼ cup parmesan cheese, grated
6 scallions, roughly chopped
4 cloves garlic, roughly chopped
¼ cup fresh herbs such as cilantro, basil and parsley
1 lime, zest and juice
1 tbsp ground cumin
Salt, to taste
Black pepper, to taste

20-24 jalapenos
2 lbs. bacon
Limes for garnish
Cilantro for garnish

Directions:

Put all the ingredients for the filling in the food processor and pulse to combine. Scrape down the sides and pulse again until all the herbs and scallions are broken up. Scrape the contents into a pastry bag or ziplock bag and set aside for the flavors to marry. This step can be done up to 3 days ahead of time.

To prep the jalapenos, cut the tops off and using a pairing knife or small spoon, scrape out the insides. If there are a few seeds kicking around inside, it is fine and will just add some extra heat to the popper.

Fill each pepper with some of the cheese mixture and line on a baking sheet. After all of the peppers are filled, wrap them with bacon. Start by covering the top of the pepper where the cheese is exposed and then proceed to wrap the length of the pepper. Turn the pepper and continue around the width of the pepper until you've used the entire piece of bacon. Secure the bacon by inserting a toothpick through the pepper and place back on the baking sheet. At this point the peppers can be refrigerated for up to a day or used right away.

Heat the grill to medium heat. Spray the poppers on all sides with cooking spray and place on the grill. Cook until the bacon is crispy and the jalapenos have softened, about 20 minutes, rotating them while cooking.

Serve the jalapeno poppers garnished with some fresh lime, cilantro and of course, ice cold beer.
Grilled Bacon-Wrapped Jalapeno Poppers

Serves: 8-12

Ingredients:

For the filling:

1 lb. cream cheese, room temperature
½ cup sharp cheddar, grated
¼ cup parmesan cheese, grated
6 scallions, roughly chopped
4 cloves garlic, roughly chopped
¼ cup fresh herbs such as cilantro, basil and parsley
1 lime, zest and juice
1 tbsp ground cumin
Salt, to taste
Black pepper, to taste

20-24 jalapenos
2 lbs. bacon
Limes for garnish
Cilantro for garnish

Directions:

Put all the ingredients for the filling in the food processor and pulse to combine. Scrape down the sides and pulse again until all the herbs and scallions are broken up. Scrape the contents into a pastry bag or ziplock bag and set aside for the flavors to marry. This step can be done up to 3 days ahead of time.

To prep the jalapenos, cut the tops off and using a pairing knife or small spoon, scrape out the insides. If there are a few seeds kicking around inside, it is fine and will just add some extra heat to the popper.

Fill each pepper with some of the cheese mixture and line on a baking sheet. After all of the peppers are filled, wrap them with bacon. Start by covering the top of the pepper where the cheese is exposed and then proceed to wrap the length of the pepper. Turn the pepper and continue around the width of the pepper until you've used the entire piece of bacon. Secure the bacon by inserting a toothpick through the pepper and place back on the baking sheet. At this point the peppers can be refrigerated for up to a day or used right away.

Heat the grill to medium heat. Spray the poppers on all sides with cooking spray and place on the grill. Cook until the bacon is crispy and the jalapenos have softened, about 20 minutes, rotating them while cooking.

Serve the jalapeno poppers garnished with some fresh lime, cilantro and of course, ice cold beer.

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