Grilled Stuffed Jalapeno Chilies Recipes

Steps:

• Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon. , Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm.

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
• Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
• Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.

Steps:

• Preheat a gas or charcoal grill or stovetop grill pan over high heat.
• Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Set aside to cool.
• Meanwhile, mix the cheese and oregano in a small bowl. Season with salt and pepper.
• To remove the seeds from the jalapenos, make a crosswise cut at the stem end of each jalapeno, then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of each jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Wrap 1 slice of bacon tightly around each stuffed jalapeno to seal in the cheese.
• Grill, starting the poppers on the side where the bacon-wrapping ends, until the bacon is crisp and fully cooked, about 5 minutes. Serve immediately.

Steps:

• In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.

Steps:

• Preheat a gas or charcoal grill, or a stovetop grill pan, over high heat.
• Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Remove from the heat and set aside to cool.
• Meanwhile, mix the cheese and oregano in a small bowl. Season with some salt and pepper.
• To remove the seeds from the jalapenos, make a crosswise cut at the stem-end of the jalapeno and then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of the jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Then wrap 1 slice of bacon tightly around the stuffed jalapeno to seal in the cheese. Transfer to the hot grill (try to place the jalapeno on the grill on the side where the bacon ends). Grill until the bacon is crisp and fully cooked, 5 minutes. Serve immediately.

Steps:

• Preheat an outdoor grill for high heat.
• Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
• Place on the grill, and cook until bacon is crispy.

Steps:

• Preheat grill to medium-high heat.
• Cook bacon in a skilletover medium heat until crispy.
• Remove bacon, and drain on paper towels, and crumble bacon.
• Combine bacon, cheeses, and the next 4 ingredients through garlic in a bowl, stirring to combine.
• Divide cheese evenly, and fill pepper halves.
• Place peppers cheese side up on grill, cover and grill peppers 8 minutes, or until bottoms of peppers are charred, and cheese mixture is lightly browned.
• Place peppers on serving platter.
• Sprinkle with tomato, and cilantro.