Jalapenos don’t just deserve respect – they demand it. I learned this the hard way after biting into one of these grilled appetizers that still had a few seeds hidden inside. But when prepped correctly, jalapenos go from dangerous to delicious in a matter of minutes.
The satisfying smell of bacon as it pops and sizzles over an open flame is reason enough to get on board with these taste bud-blasting starters, which are at once creamy, savory, crisp, cheesy, zesty and just the right amount of hot. Peppers are truly at home on the grill, and this recipe is a great way to showcase them – and wrapping them in bacon certainly doesn’t hurt.
Wear some gloves while prepping the peppers and keep several cold beers on hand for consumption while grilling. You’ll thank me.
Bacon-Wrapped Jalapenos
4 to 6 servings
10 medium jalapenos*
8 oz. block cream cheese, softened
3 oz. Monterey Jack Cheese, grated
3 large garlic cloves, chopped
3 Tbsp. chopped cilantro
1½ lb. bacon (about 20 pieces) bacon
Special Equipment
Slotted grill pan
Toothpicks soaked in water 30 minutes
• Prepare a charcoal or gas hill for direct, medium-high heat.
• Cut the peppers in half lengthwise. Remove the stem, seeds and white membrane and discard.
• In a mixing bowl, combine the cream cheese, Monterey Jack, garlic and cilantro. Fill the cavity of each pepper half with about 1 tablespoon cheese mixture.
• Starting at the top of each pepper half, tightly wrap each with 1 slice bacon, covering as much of the pepper and cheese as you can. Secure the end with toothpicks.
• Place the peppers cheese side up on a slotted grill pan. Place the pan over direct heat and grill 15 to 20 minutes, flipping the peppers every 5 minutes, until bacon is crispy. Remove the toothpicks and serve immediately.
* When working with hot peppers, wear disposable latex gloves to avoid irritating your skin.
Matt Berkley is a longtime contributor to Sauce Magazine and former Nightlife critic.
This article appears in June 2017.
