As fireworks pop across the sky this Fourth of July, there’s another kind of pop worth celebrating — at the table.
These grilled jalapeño poppers add their own burst of excitement as their creamy, spicy, deliciousness is impossible to ignore. Just like the rockets’ red glare, these crowd-pleasing bites deliver a flash of flavor that will light up your 250th celebration.
What makes these poppers special is that they are grilled, not fried. This really lets the pepper shine and the addition of crisp bacon adds that salty flavor and crunchy texture to the experience. I felt a spicy recipe was perfect for the spicy times we are experiencing in our great country. But, just like a popper needs the cream cheese to cool it down, I’m hopeful that our collective and fundamental love of our country keeps the temperature down on political differences as we join together and celebrate this great nation.
You can prep the peppers in advance then just throw them on the grill to cook for 8 to 10 minutes before serving. Have your tomato and cilantro garnish ready. These bite-sized favorites may not light up the sky, but they’ll certainly make a bang at the picnic table and truth be told, they really are not that spicy.
Grilled jalapeño poppers
(Makes 20-24)
Ingredients:
2 slices bacon
½ cup cream cheese
½ cup low fat cream cheese
¼ cup extra sharp cheddar cheese, shredded
¼ cup shallots, minced
1 teaspoon fresh lime juice
¼ teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Olive oil for pan
2T. fresh cilantro
2T. cherry tomatoes, minced
Directions:
Preheat grill or grill pan to medium-high heat.
Cook bacon in a skillet until crisp, remove from pan and drain on paper towel. Crumble bacon.
Combine bacon, cheeses, shallots, lime juice, salt and garlic in a bowl. Stir well to combine.
Divide cheese mixture evenly to fill the pepper halves.
Place peppers, cheese side up on grill greased with oil or cooking spray. Cover and cook for 8 minutes, or until bottoms are charred.
Place peppers on serving tray and garnish with cilantro and tomato.
