Jalapeno Poppers

Ease of preparation rating: Medium
Yield: 4-6 servings

Ingredients:

• 12 large jalapenos
• ¾ cup (180 ml) cream cheese
• ¾ cup (180 ml) old cheddar, grated
• 12 slices bacon
• 1 teaspoon (5 ml) garlic powder
• 1 teaspoon (5 ml) onion salt
• 1 teaspoon (5 ml) cayenne pepper
• Salt and pepper, to taste
• 1 tablespoon (15 ml) olive oil

Method:

Slice the stem end off the jalapenos.

Using a small knife, slice around the inside perimeter of one of the peppers, detaching the ribs from the flesh. Turn the pepper over and gently tap it on the counter or cutting board to dislodge the ribs and seeds. Repeat with the remaining peppers.

In a mixing bowl, combine cream cheeses, cheddar, garlic powder, onion salt, cayenne, salt and pepper.

Mix until filling is uniform and smooth.

Using a piping bag, fill the inside of each jalapeno with the seasoned cream cheese.

To wrap the jalapenos in bacon, fold bacon over the open top of the jalapeno, then wrap around the sides.

If the bacon doesn’t stay in place, secure it by running a toothpick thru it and the jalapeno.

Heat grill over medium-high heat.

Drizzle poppers with olive oil, and place them on the grill.

Cook each side for 2-3 minutes, for a total of 8-12 minutes.

Once bacon is fully cooked and jalapeno is soft, remove from grill and serve immediately.