I love a good jalapeño popper, of pretty much any variety. They're a little addictive, aren't they? Or is that just me....?
But it's January.
And it's cold.
And I wanted these before my husband could get home to do the grilling anyway :-)
So what's a girl to do when she wants grilled jalapeño poppers without the grill? Pull out my trusty grill pan, of course! It's not quite the same, but close enough, and certainly comes through in a pinch.
Would these have been better grilled outside? Yep, no doubt- but don't let that fool you, these are crazy good and so simple to make!
The original recipe only calls for three ingredients, but do yourself a favor and mix 1/2 tsp each of oregano, paprika, cayenne, and black pepper and 1/4 tsp each of onion powder, garlic powder, and celery salt into softened cream cheese before stuffing the jalapeños-or just use about a tablespoon of prepared cajun seasoning...
These guys are definitely easy, tasty, and worth a try!
6 jalapeños, halved lengthwise and seeded
12 slices of bacon
8 oz cream cheese
Any desired seasonings
1. Preheat outdoor grill for high heat (or preheat oven to 400 degrees F).
2. Add seasonings to cream cheese if desired. Spread cream cheese to fill jalapeño halves. Wrap with bacon, secure with a toothpick.
3. Place on the grill (or on a grill pan in the oven) and cook until bacon is crispy.